Tea-dried beef is a unique and flavorful snack made by combining salt, sugar, instant black tea powder, and various spices. After the meat is dried, it is coated with instant tea powder and then grilled on a barbecue, giving it a fresh and aromatic flavor that blends traditional beef taste with the rich essence of tea.
**1. Materials and Equipment**
Raw materials include beef, salt, sugar, ginger, wine, star anise, monosodium glutamate, instant black tea powder, and cinnamon. The necessary equipment includes an oven, a sandwich pot, a tumbler, and a vacuum sealer.
**2. Recipe Proportions**
For 1 kg of fresh beef, the recipe calls for: 25g salt, 50g sugar, 15g instant black tea powder, 2.5g ginger, 3.75g white wine, 1.8g star anise, 3g monosodium glutamate, and 1.5g cinnamon.
**3. Processing Steps**
The process involves selecting and preparing the raw materials, marinating the meat, tumbling and baking (dehydrating), cutting, coating with tea powder, grilling, and finally packaging.
**4. Key Operational Points**
**4.1 Selecting the Meat**
Choose high-quality, fresh beef that has passed veterinary inspection. Lean cuts from the front and rear legs are ideal. Remove skin, fat, and tendons, cut into 0.5kg pieces, and soak in clean water for one hour to remove blood and impurities. Rinse and drain thoroughly.
**4.2 Marinating the Meat**
Place ginger, star anise, and cinnamon in a gauze bag and simmer for 40 minutes. Add instant black tea powder, salt, sugar, and monosodium glutamate to create the marinade. Submerge the cut meat in the mixture and let it marinate for 24 hours.
**4.3 Tumbling Process**
Ensure the tumbler is clean and slightly inclined before starting. Tumble the meat every hour at a speed of 6 revolutions per minute to evenly distribute the seasoning.
**4.4 Dehydration by Baking**
There are three main methods for dehydration: baking, drying, and frying. We use the baking method. Place the marinated meat on wire racks and bake at 60°C for 8 hours. Repeat this process 2–3 times to prevent the surface from hardening and to allow internal moisture to escape effectively.
**4.5 Cutting the Meat**
Once baked, cut the meat into uniform pieces according to desired size and shape.
**4.6 Coating and Grilling**
Evenly sprinkle the instant black tea powder over the meat, then place it on a charcoal grill and cook for a few minutes. This step enhances the tea aroma and gives the beef jerky a rich, sweet, and refreshing flavor.
**4.7 Packaging**
Weigh the finished product and package it according to the required weight. Set the vacuum machine to 0.1 MPa, lay the bags flat, and heat-seal them for 20–30 seconds. This ensures a long shelf life of more than six months.
**5. Conclusion**
With growing concerns about health and dietary trends moving toward functional and diverse food products, tea-flavored beef jerky stands out as a nutritious and appealing option. It offers high protein, low fat, and a distinctive tea-infused flavor, making it a modern and healthy snack choice.
Cotton Wrap Film，Cold drawn film，Cotton wrapping film，Cotton packaging film，Dustproof packaging film，Customized cotton wrap for customers
Cotton Wrap Film,Cotton wrapping film,Cotton packaging film,Dustproof packaging film,Cotton Wrap Film For Sale
JIANGYIN MASK PURIFICATION SUPPLIES NON-WOVEN CO.,LTD. , https://www.jynonwovenmask.com