阅读说明：本技术 一种牛肉干的制作方法 (Method for making dried beef ) 是由 杨海松 于 2020-07-13 设计创作，主要内容包括：一种牛肉干的制作方法,其特征在于：所述牛肉的制作方法的生产工艺流程如下：第一步：把检验合格的牛肉先放入零下1摄氏度到零下10摄氏度的冷库内冷藏10-24小时；第二步：将上述牛肉从冷库中取出,经自然解冻；第三步：用装25公斤水的塑料桶加入20公斤的山泉水清洗；第四步：沥干,切条；第五步、配料：(1)原味配料：牛肉0.5公斤,食盐6克,桂林三花酒6克,生姜3克；(2)香辣味配料：牛肉0.5公斤,食盐6克,桂林三花酒6克,生姜3克,辣椒粉6克,五香粉6克；(3)麻辣味配料：牛肉0.5公斤,食盐6克,桂林三花酒6克,生姜3克,辣椒粉6克,花椒粉6克。(A method for making dried beef is characterized by comprising the following steps: the production process flow of the beef production method is as follows: the first step is as follows: placing the beef qualified by inspection into a refrigeration house with the temperature of minus 1 ℃ to minus 10 ℃ for refrigeration for 10-24 hours; the second step is that: taking out the beef from a refrigeration house, and naturally thawing; the third step: adding 20 kg of mountain spring water into a plastic bucket filled with 25 kg of water for cleaning; the fourth step: draining and cutting; step five, batching: (1) preparing raw materials: 0.5 kg of beef, 6 g of salt, 6 g of Guilin three-flower wine and 3 g of ginger; (2) and (3) spicy ingredients: 0.5 kg of beef, 6 g of salt, 6 g of Guilin three-flower wine, 3 g of ginger, 6 g of chilli powder and 6 g of five spice powder; (3) spicy ingredients: 0.5 kg of beef, 6 g of salt, 6 g of Guilin three-flower wine, 3 g of ginger, 6 g of chilli powder and 6 g of pepper powder.)

1. A method for making dried beef is characterized by comprising the following steps: the production process flow of the beef production method is as follows:

firstly, placing beef qualified by inspection into a refrigeration house with the temperature of minus 1 ℃ to minus 10 ℃ for cold storage for 10-24 hours;

secondly, taking the beef out of a refrigeration house, and naturally thawing the beef;

thirdly, adding 20 kilograms of mountain spring water into a plastic bucket filled with 25 kilograms of water for cleaning;

fourthly, draining and cutting;

step five, batching:

(1) preparing raw materials: 0.5 kg of beef, 6 g of salt, 6 g of Guilin three-flower wine and 3 g of ginger;

(2) and (3) spicy ingredients: 0.5 kg of beef, 6 g of salt, 6 g of Guilin three-flower wine, 3 g of ginger, 6 g of chilli powder and 6 g of five spice powder;

(3) spicy ingredients: 0.5 kg of beef, 6 g of salt, 6 g of Guilin three-flower wine, 3 g of ginger, 6 g of chilli powder and 6 g of pepper powder;

sixthly, pickling: respectively stirring the original flavor ingredient, the spicy flavor ingredient and the spicy flavor ingredient for 2-3 minutes by using a stirrer, and respectively putting the stirred original flavor ingredient, spicy flavor ingredient and sliced beef into different stainless steel barrels for fully mixing and pickling for 10-15 hours;

seventh step, baking: placing the pickled beef in a tray made of stainless steel for baking for 20-50 minutes, and taking out the beef after baking and cooling the beef for 10-20 minutes along with the tray;

eighth step: weighing;

the ninth step: vacuum packaging;

the tenth step: warehousing;

the eleventh step: and (5) selling.

Technical Field

The invention belongs to the technical field of beef jerky making, and particularly relates to a making method of beef jerky.

Background

The method for making the beef jerky on the market at present is various, most of the beef jerky is automatically produced by mechanical equipment, the taste is poor, and meanwhile, the production equipment is large in size, heavy in weight, inconvenient to carry and especially not suitable for being made in rural areas or at home in holidays.

In order to overcome the technical problems, the applicant considers that the method for preparing the dried beef disclosed herein has a necessary practical significance from the practical viewpoint after long-term research.

Disclosure of Invention

The invention aims to provide a method for making dried beef, which aims to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme:

a method for making dried beef is characterized by comprising the following steps: the production process flow of the beef production method is as follows:

firstly, placing beef qualified by inspection into a refrigeration house with the temperature of minus 1 ℃ to minus 10 ℃ for refrigeration for 10-24 hours.

And step two, taking the beef out of a refrigeration house, and naturally thawing the beef.

And thirdly, adding 20 kg of mountain spring water into a plastic bucket filled with 25 kg of water for cleaning.

And fourthly, draining and cutting into strips.

Step five, batching:

(1) preparing raw materials: 0.5 kg of beef, 6 g of salt, 6 g of Guilin three-flower wine and 3 g of ginger.

(2) And (3) spicy ingredients: 0.5 kg of beef, 6 g of salt, 6 g of Guilin three-flower wine, 3 g of ginger, 6 g of chilli powder and 6 g of five spice powder.

(3) Spicy ingredients: 0.5 kg of beef, 6 g of salt, 6 g of Guilin three-flower wine, 3 g of ginger, 6 g of chilli powder and 6 g of pepper powder.

Sixthly, pickling: respectively stirring the original flavor ingredient, the spicy flavor ingredient and the spicy flavor ingredient for 2-3 minutes by using a stirrer, and respectively filling the stirred original flavor ingredient, spicy flavor ingredient and sliced beef into different stainless steel barrels for fully mixing and pickling for 10-15 hours.

Seventh step, baking: placing the pickled beef in a tray made of stainless steel for baking for 20-50 minutes, and taking out the beef after baking and cooling the beef for 10-20 minutes along with the tray.

Eighth step: and (5) weighing.

The ninth step: and (7) vacuum packaging.

The tenth step: and (7) warehousing.

The eleventh step: and (5) selling.

Compared with the prior art, the invention provides a method for making dried beef, which has the following beneficial effects:

the ingredients are a preparation method which is not available in the market at present, and the invention has fine taste and is suitable for any occasions, whether rural or urban families.

Drawings

The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention without limiting the invention in which:

fig. 1 is a schematic production flow diagram of a method for making dried beef provided by the invention.

In the figure: firstly, placing beef qualified by inspection into a refrigeration house with the temperature of minus 1 ℃ to minus 10 ℃ for refrigeration for 10-24 hours.

And step two, taking the beef out of a refrigeration house, and naturally thawing the beef.

And thirdly, adding 20 kg of mountain spring water into a plastic bucket filled with 25 kg of water for cleaning.

And fourthly, draining and cutting into strips.

Step five, batching:

(1) preparing raw materials: 0.5 kg of beef, 6 g of salt, 6 g of Guilin three-flower wine and 3 g of ginger.

(2) And (3) spicy ingredients: 0.5 kg of beef, 6 g of salt, 6 g of Guilin three-flower wine, 3 g of ginger, 6 g of chilli powder and 6 g of five spice powder.

(3) Spicy ingredients: 0.5 kg of beef, 6 g of salt, 6 g of Guilin three-flower wine, 3 g of ginger, 6 g of chilli powder and 6 g of pepper powder.

Sixthly, pickling: respectively stirring the original flavor ingredient, the spicy flavor ingredient and the spicy flavor ingredient for 2-3 minutes by using a stirrer, and respectively filling the stirred original flavor ingredient, spicy flavor ingredient and sliced beef into different stainless steel barrels for fully mixing and pickling for 10-15 hours.

Seventh step, baking: placing the pickled beef in a tray made of stainless steel for baking for 20-50 minutes, and taking out the beef after baking and cooling the beef for 10-20 minutes along with the tray.

Eighth step: and (5) weighing.

The ninth step: and (7) vacuum packaging.

The tenth step: and (7) warehousing.

The eleventh step: and (5) selling.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

In the description of the present invention, it should be noted that the terms "upper", "lower", "inner", "outer", "front", "rear", "both ends", "one end", "the other end", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplicity of description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus, should not be construed as limiting the present invention. Furthermore, the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.

In the description of the present invention, it is to be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "disposed," "connected," and the like are to be construed broadly, and for example, "connected" may be a fixed connection, a detachable connection, or an integral connection; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.

Referring to fig. 1, the present invention provides a technical solution:

a method for making dried beef is characterized by comprising the following steps: the production process flow of the beef production method is as follows:

firstly, placing beef qualified by inspection into a refrigeration house with the temperature of minus 1 ℃ to minus 10 ℃ for refrigeration for 10-24 hours.

And step two, taking the beef out of a refrigeration house, and naturally thawing the beef.

And thirdly, adding 20 kg of mountain spring water into a plastic bucket filled with 25 kg of water for cleaning.

And fourthly, draining and cutting into strips.

Step five, batching:

(1) preparing raw materials: 0.5 kg of beef, 6 g of salt, 6 g of Guilin three-flower wine and 3 g of ginger.

(2) And (3) spicy ingredients: 0.5 kg of beef, 6 g of salt, 6 g of Guilin three-flower wine, 3 g of ginger, 6 g of chilli powder and 6 g of five spice powder.

(3) Spicy ingredients: 0.5 kg of beef, 6 g of salt, 6 g of Guilin three-flower wine, 3 g of ginger, 6 g of chilli powder and 6 g of pepper powder.

Sixthly, pickling: respectively stirring the original flavor ingredient, the spicy flavor ingredient and the spicy flavor ingredient for 2-3 minutes by using a stirrer, and respectively filling the stirred original flavor ingredient, spicy flavor ingredient and sliced beef into different stainless steel barrels for fully mixing and pickling for 10-15 hours.

Seventh step, baking: placing the pickled beef in a tray made of stainless steel for baking for 20-50 minutes, and taking out the beef after baking and cooling the beef for 10-20 minutes along with the tray.

Eighth step: and (5) weighing.

The ninth step: and (7) vacuum packaging.

The tenth step: and (7) warehousing.

The eleventh step: and (5) selling. .

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.