Tea-dried beef is a unique and flavorful meat product made by combining salt, sugar, instant black tea powder, and various spices. After being dried, it's coated with the tea powder and then grilled, giving it a distinctive taste that blends the rich flavor of beef with the subtle notes of tea.
**1. Materials and Equipment**
The main ingredients include beef, salt, sugar, ginger, wine, star anise, monosodium glutamate, instant black tea powder, and cinnamon. For the process, you'll need an oven, a sandwich pot, a tumbler, and a vacuum sealer.
**2. Recipe Proportions (per 1kg of fresh beef):**
- Salt: 25g
- Sugar: 50g
- Instant black tea powder: 15g
- Ginger: 2.5g
- White wine: 3.75g
- Star anise: 1.8g
- Monosodium glutamate: 3g
- Cinnamon: 1.5g
**3. Processing Steps**
The production process includes selecting and preparing the raw materials, marinating, tumbling, baking, cutting, coating with tea powder, grilling, and finally packaging.
**4. Key Operating Points**
**4.1 Selecting the Meat**
Choose high-quality lean beef from the front and hind legs after passing veterinary inspection. Remove skin, fat, and tendons, cut into 0.5kg pieces, and soak in clean water for one hour to remove blood and impurities. Then rinse and drain thoroughly.
**4.2 Marination**
Place ginger, star anise, and cinnamon in a gauze bag, simmer in a ladle pot for 40 minutes. Add instant black tea powder, salt, sugar, and monosodium glutamate to create the marinade. Submerge the beef in the mixture and let it marinate for 24 hours.
**4.3 Tumbling**
Before tumbling, ensure the mixing drum is clean and slightly inclined. Perform tumbling once every hour at a speed of 6 revolutions per minute to evenly distribute the seasoning.
**4.4 Dehydration**
Three methods are commonly used: baking, drying, and frying. We use the baking method. Place the marinated meat on a wire rack inside the oven and bake at 60°C for 8 hours. Repeat this process 2–3 times to prevent the surface from hardening and to allow moisture to escape effectively.
**4.5 Cutting**
After baking, cut the meat into uniform pieces according to the desired size for consistency.
**4.6 Coating and Grilling**
Evenly sprinkle the instant black tea powder over the meat. Place the pieces on a charcoal grill and cook for a few minutes until golden and aromatic. The result is a delicious, tea-infused beef jerky with a sweet, fresh, and refreshing flavor.
**4.7 Packaging**
Weigh the finished product and package it according to the specified weight. Set the vacuum machine to 0.1 MPa, lay the bag flat, and seal it 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, there's a rising demand for low-fat, high-protein food options. Tea-flavored beef jerky fits perfectly into this trend, offering a novel taste, high nutritional value, and a healthy alternative to traditional snacks. It’s not only tasty but also aligns with modern preferences for functional and diverse food products.
Wrapping Film For Silage,Silage Wrap Film,plastic membrane,Silage packaging film,Disposable plastic film,Degradable plastic film,Grass wrap film,Silage packaging film,High malleable silage wrapping film
Wrapping Film For Silage,Silage Wrap Film,plastic membrane,Color silage packaging film,.Stretch hood film for sale,Stretch Film
JIANGYIN MASK PURIFICATION SUPPLIES NON-WOVEN CO.,LTD. , https://www.jynonwovenmask.com