Tea dried beef is a mixture of raw salt, sugar, instant black tea powder and spices. It is evenly coated with instant tea powder after being dried, and then it is cooked on the barbecue and has a new flavor of beef flavor.
1 Materials and equipment Raw materials: beef, salt, sugar, ginger, liquor, anise, monosodium glutamate, instant black tea powder, etc. Equipment: oven, sandwich pot, tumbler, vacuum sealer.
2 The recipe is based on fresh beef 1kg: salt 25g, sugar 50g, instant black tea powder 15g, ginger 2.5g, white wine 3.75g, anise 1.8g, monosodium glutamate 3g, and cinnamon 1.5g.
3 Processing process Raw material selection, processing → pickling → rolling, baking (dehydration) → cutting → coating instant tea powder → barbecue → packaging.
4 operating points
4.1 Selection of Raw Meat The selection of fresh beef of good quality after passing the veterinary hygiene inspection is the best for the lean meat on the front and rear legs. Remove skin, fat, and tendons of raw meat, cut into pieces of 0.5kg in size and soak in clean water for 1 hour to remove blood water and dirt, then float with water, wash and drain.
4.2 Pickled ginger, anise, cinnamon, etc. with a gauze tightly placed in a ladle pot and cook for 40 minutes, add instant black tea powder, salt, sugar, monosodium glutamate is pickling liquid, the cut meat will be placed on Marinated in marinade for 24h.
4.3 Before tumble rolling, ensure the cleanliness of the kneading barrel and make the kneading bucket have a certain degree of inclination. Tumble and knead once per hour and knead the rotational speed at 6r/min.
4.4 There are three main methods for baking dehydration: one is baking method; the other is dry method; third is frying method. We use the first method, the baking method, to roll the kneaded meat pieces on the barbed wire and place them in the oven. Baking at 60°C for 8 hours, baking is repeated 2 or 3 times to prevent hardening of the dried meat surface and hindering evaporation of moisture inside the dried meat.
4.5 Cutting the cut out The baked meat pieces are cut into meat pieces as required. The size of the meat pieces should be as uniform as possible.
4.6 Spread the instant black tea powder with barbecue evenly and spread it on the surface of the meat. Then remove the meat and place it on a charcoal fire grill and bake for a few minutes. It is a tea rich, fresh, sweet, and refreshing tea dried beef. .
4.7 Packaging The finished product shall be weighed and packaged according to the specified weight. The vacuum degree of the vacuum machine shall be set at 0.1 MPa, and the bag shall be laid flat. The heat sealing time shall be 20-30 s, and the shelf life shall generally be more than half a year.
5 Conclusion Due to the large number of "civilized diseases" in the West, people are increasingly concerned about excessive intake of fat. Moreover, the current development of new meat products is moving toward functional and diversified directions. Tea-flavored beef jerky has the advantages of high protein, low fat, and new taste. It is in line with this trend.
1 Materials and equipment Raw materials: beef, salt, sugar, ginger, liquor, anise, monosodium glutamate, instant black tea powder, etc. Equipment: oven, sandwich pot, tumbler, vacuum sealer.
2 The recipe is based on fresh beef 1kg: salt 25g, sugar 50g, instant black tea powder 15g, ginger 2.5g, white wine 3.75g, anise 1.8g, monosodium glutamate 3g, and cinnamon 1.5g.
3 Processing process Raw material selection, processing → pickling → rolling, baking (dehydration) → cutting → coating instant tea powder → barbecue → packaging.
4 operating points
4.1 Selection of Raw Meat The selection of fresh beef of good quality after passing the veterinary hygiene inspection is the best for the lean meat on the front and rear legs. Remove skin, fat, and tendons of raw meat, cut into pieces of 0.5kg in size and soak in clean water for 1 hour to remove blood water and dirt, then float with water, wash and drain.
4.2 Pickled ginger, anise, cinnamon, etc. with a gauze tightly placed in a ladle pot and cook for 40 minutes, add instant black tea powder, salt, sugar, monosodium glutamate is pickling liquid, the cut meat will be placed on Marinated in marinade for 24h.
4.3 Before tumble rolling, ensure the cleanliness of the kneading barrel and make the kneading bucket have a certain degree of inclination. Tumble and knead once per hour and knead the rotational speed at 6r/min.
4.4 There are three main methods for baking dehydration: one is baking method; the other is dry method; third is frying method. We use the first method, the baking method, to roll the kneaded meat pieces on the barbed wire and place them in the oven. Baking at 60°C for 8 hours, baking is repeated 2 or 3 times to prevent hardening of the dried meat surface and hindering evaporation of moisture inside the dried meat.
4.5 Cutting the cut out The baked meat pieces are cut into meat pieces as required. The size of the meat pieces should be as uniform as possible.
4.6 Spread the instant black tea powder with barbecue evenly and spread it on the surface of the meat. Then remove the meat and place it on a charcoal fire grill and bake for a few minutes. It is a tea rich, fresh, sweet, and refreshing tea dried beef. .
4.7 Packaging The finished product shall be weighed and packaged according to the specified weight. The vacuum degree of the vacuum machine shall be set at 0.1 MPa, and the bag shall be laid flat. The heat sealing time shall be 20-30 s, and the shelf life shall generally be more than half a year.
5 Conclusion Due to the large number of "civilized diseases" in the West, people are increasingly concerned about excessive intake of fat. Moreover, the current development of new meat products is moving toward functional and diversified directions. Tea-flavored beef jerky has the advantages of high protein, low fat, and new taste. It is in line with this trend.
Honeysuckle Extract, Honeysuckle Crude Extract, HoneySuchle Flowers Extract, Honeysuckle Extract for Food
NANJING ZELANG MEDICAL TECHONOLOGY CO., LTD , https://www.hawfitness.com