Method of making spicy and crispy meat slice using venison and deer glue

A technology of venison and venison, applied in the fields of application, food preparation, food science, etc., can solve the problems of bland taste, hard meat, and heavy fishy smell.

Inactive Publication Date: 2008-07-30
王有为
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] In order to solve the technical problems that seriously affect the products of venison and deer glue, which have a strong fishy smell, hard meat, not suitable for chewing, and flat taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0055] The raw and auxiliary materials of the crispy meat slices of venison and venison glue of the present invention are as follows:

[0056] Trimmed venison 100kg

[0057] Deer glue (dry weight) 100 kg

[0058] 3 kg white sugar

[0059] Small ground sesame oil 40kg

[0060] Salt 3 kg

[0061] MSG 0.7 kg

[0062] Peanut oil (consumption) 25 kg

[0063] Seasoning 0.2 kg

[0064] Chili powder 0.2 kg

[0065] Shaoxing wine 18 kg

[0066] 3 kg ginger

[0067] 3kg pepper powder

[0068] 3 kg pepper powder

[0069] Sodium erythorbate ≤0.5 g / kg of the final product. The above raw materials can be used to make 200 kg of crispy meat slices, and the maximum dosage of sodium erythorbate is 100 grams.

[0070] Production process:

[0071] Select venison: remove excess fat, broken bones, congestion, lymph, thick blood vessels, tendon, meat membrane, hair and other foreign objects on the venison. Slicing and roasting: Cut the venison into thin slices, spread the meat slices on...

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PUM

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Abstract

The invention relates to a method of producing tasty and crispy meat slices with deer meat and deer-horn glue. The invention belongs to the meat processing technology field and solves the technical problems of strong fishy smell, hard meat, hard chewing and flavorless taste which greatly affect the products of deer meat and deer-horn glue. The invention removes the fishy smell of the deer meat and the deer-horn glue by the condiments, sugar, salt and alcohol and makes the deer meat and the deer-horn glue into the tasty and crispy meat slices which are rich in nutrient, tasty and delicious and easy to be stored. The meat slices have the functions of enhancing the immune ability, invigorating qi and strengthening the five organs. The tasty and crispy meat slices of the deer meat and the deer-horn glue of the invention have special favor, are convenient in eating, tasty and delicious and easy to be stored, which can not only enhance the human body immune ability, improve human health but also enhance the added value of byproduct of the deer and promote the application of the deer meat food and the development of the deer breeding industry.

Description

Technical field: [0001] The invention belongs to the technical field of meat processing, and solves the problems in the prior art that the fishy smell of the deer cannot be removed when the venison and deer glue are processed together, there is a lot of connective tissue, the texture is hard and tough, and the taste is poor. It specifically relates to a method for making crispy meat slices with venison and venison glue. Background technique: [0002] There are a lot of invention patents about the venison preparation method, for example: Chinese patent (CN1535612 dried venison), it mainly is after the venison is marinated, stirs with fennel, chicken essence, capsicum, cinnamon, and edible vegetable oil, and is dried. Chinese patent (CN1692824 venison food), it is based on venison and is boiled with cinnamon, purple river car, aconite or Ophiopogon japonicus, Radix Polygonatum no ginseng, asparagus or tortoise, antler. Its advantage is that it can nourish the diseases and mak...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/31A23L1/311A23L1/312A23L13/00A23L13/10A23L13/20
Inventor 王有为
Owner 王有为
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