| 摘要 |
PURPOSE: A method for preparing soft jerked beef is provided to raise/drop temperature repeatedly to dry curing meat with air layers therein, thereby securing soft flesh of the jerked beef. CONSTITUTION: A method for preparing soft jerked beef comprises the following steps of: pulverizing beef and pork and preparing a curing liquid of a mixed seasoning, and liquid sub-ingredient; mixing the pulverized beef and pork with the curing liquid; aging the meat at 0°C~5°C for 12-36 hours; adding sodium bicarbonate, sodium pyrophosphate, and solbitol; injecting the air into the curing meat to form an air layer inside the curing meat; reddening the curing meat at 45~55°C for 10-20 minutes; drying it at 55~65°C for 30-50 minutes; smoking the dried meat at 55~65°C for 5-15 minutes; drying it at 70~80°C for 90-110 minutes; drying it at 55~65°C for 40-60 minutes; drying it at 50~60°C for 15-25 minutes; cooling it for 0.5-2 hours under conditions of 50-60% humidity and 10~20°C; and drying it at 50~70°C for 5-15 minutes. |
