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| The Tea Flavor Dried Beef |
| TAN Meichun |
| College of Agricultural Sciences, GuangXi University, Nanning 530004 |
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Abstract The experiment of this text, regard the fresh beef as the raw materials, inject the pickled liquid into the beef, roll and rub massage, then pickle, cut apart, roast, come out of the stove, cool and pack, and finally the tea flavor dried beef is processed, which is tender mouthfeel. Then carrying on study to the mount of CaCl2, the Western-style craft, that is rolling and rubbing massage, and the kind of tea power. Experiment result showed that these process, that is injecting the aqueous solution which takes serious 2% CaCl2 of injection to melt softly, combine in 30 minutes, rolling and rubbing massage of two minute and stop in four minutes, and even coating the instant jasmine tea powder before the meat is baked, can make the beef jerked which fetch higher quality. Compared this process with the traditional method, it’s simple and its producing rate is higher ,and the product’s flavor is uniqueness. The technological process will have wide application prospects in industrialization.
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2010, Vol. 24 
