Method for processing tenderized fried pork crisps

A processing method and tenderization technology, which is applied in meat tenderization, processed meat, slaughtering, etc., can solve the problems of long processing time, unsuitable control of enzymatic hydrolysis, and easy oily products, so as to improve the tissue structure and taste, The effect of controlling the degree of tenderization of dried meat and reducing the production of harmful substances

Inactive Publication Date: 2009-03-04
江苏畜牧兽医职业技术学院 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The jerky produced by traditional crafts has the following problems: hard taste, difficult to chew, poor palatability, long processing time, high loss of nutrients, and most of them are processed and produced by hand workshops, with small scale. The processing depends on personal experience and randomness. Strong, the quality of the product is difficult to guarantee
The tenderness of dried meat has become a key technical issue restricting the development of dried meat industry. The most commonly used tenderization method is protease tenderization

Method used

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  • Method for processing tenderized fried pork crisps

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] exist figure 1 , take 100 kg of cold fresh pork hind leg lean meat, use the stainless steel tenderizing knife installed on the saline injection machine to regularly cut off the muscle fibers in the lean meat; then use a slicer to cut the meat into 3mm thick thin meat slices; adding a mass ratio of 1:2500 containing the composition of the enzyme mixture to treat the meat slices for 2 minutes, wherein the enzyme mixture contains 65% bromelain, 25% papain and 10% ginger protease, the amount of the enzyme mixture accounts for 20% of the composition, the amount of the carrier β-cyclodextrin accounts for 80% of the composition; after enzymolysis, add 0.35 kg of complex phosphate, 0.4 kg of calcium chloride and 20 kg of various auxiliary materials, the auxiliary materials are salt, sucrose , eggs, fish marinade, monosodium glutamate, pepper, five-spice powder, nitrite, and other liquid or powdery seasonings made from natural seasonings; marinate and Vacuum tumbling, the vacuu...

Embodiment 2

[0012] exist figure 1 , take 100 kg of cold fresh pork hind leg lean meat; use the stainless steel tenderizing knife installed on the saline injection machine to regularly cut off the muscle fibers in the lean meat; then use a slicer to cut the meat into 2mm Thick slices; adding a composition containing an enzyme mixture with a mass ratio of 1:2000 to treat the meat slices for 1.5 minutes, the amount of the enzyme mixture accounts for 15% of the composition, and the amount of the carrier β-cyclodextrin accounts for 85% of the composition, wherein the enzyme The mixture contains 55% bromelain, 30% papain and 15% ginger protease. After enzymolysis, 0.3 kg of complex phosphate, 0.3 kg of calcium chloride and 16 kg of various auxiliary materials are added. The auxiliary materials are Salt, sucrose, eggs, fish brine, monosodium glutamate, pepper, five-spice powder, nitrite, and other liquid or powdery seasonings made from natural seasonings or a mixture of several of them; at a low...

Embodiment 3

[0014] exist figure 1 , take 100 kg of cold fresh pork hind leg lean meat; use the stainless steel tenderizing knife installed on the saline injection machine to regularly cut off the muscle fibers in the meat; cut the meat with a slicer into thin slices with a thickness of 4mm; add a composition containing an enzyme mixture with a mass ratio of 1:3000 to treat the meat slices for 3 minutes, the amount of the enzyme mixture accounts for 25% of the composition, and the amount of the carrier β-cyclodextrin accounts for 75% of the composition, Wherein the enzyme mixture comprises 70% bromelain, 15% papain and 15% ginger protease, after enzymolysis, add 0.4 kg of compound phosphate, 0.45 kg of CaCl2 and 23 kg of various auxiliary materials, auxiliary materials are salt, sucrose , eggs, fish marinade, monosodium glutamate, pepper, five-spice powder, nitrite, and other liquid or powdery seasonings made from natural seasonings; marinate and Vacuum tumbling, the vacuum degree is 0.08...

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Abstract

The invention discloses a processing method for tenderization of dried meat slices. The method comprises the following steps: step 1, selecting flesh lump, and using mechanical tenderization equipment to cut off the muscle fiber of the flesh lump, thereby facilitating absorption of curing liquid and tenderization of meat texture; step 2, utilizing a slicing machine to cut the flesh lump into meat slices, and then placing the meat slices into a combination containing enzyme mixture for enzyme bio-tenderization and enzymolysis treatment; step 3, adding a chemical tenderization agent and supplementary materials into the meat slices obtained from step 2, and pickling at a low temperature; step 4, placing the pickled meat slices from step 3 into a vacuum rolling machine for vacuum rolling; step 5, using a mesh sieve to spread and sieve the rolled meat slices obtained from step 4, and then carrying out dehydration under temperature control procedures, and baking to produce the dried meat slices; and step 6, cooling, compressing, slicing, testing and packing the baked meat slices.

Description

technical field [0001] The invention relates to a meat product processing method, in particular to a tenderizing processing method of dried meat. Background technique [0002] Dried pork is a dry-cooked, thin-sliced ​​meat product made from pork by slicing, seasoning, marinating, sieving, drying, and roasting. It is a traditional delicacy in my country. It has high protein, low fat, and flavor Unique, rich aroma, endless aftertaste, easy to eat and so on. The jerky produced by traditional crafts has the following problems: hard taste, difficult to chew, poor palatability, long processing time, high loss of nutrients, and most of them are processed and produced by hand workshops, with small scale. The processing depends on personal experience and randomness. Strong, the quality of the product is also difficult to guarantee. The tenderness of dried meat has become a key technical issue restricting the development of dried meat industry. The most commonly used tenderization me...

Claims

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Application Information

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IPC IPC(8): A23L1/318A23L1/311A22C9/00A23L13/70A23L13/10
Inventor 刘靖姚芳褚洁明赵瑞靖展跃平
Owner 江苏畜牧兽医职业技术学院
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