Method for processing low-salt dried poultry snack product

A processing method and technology of dried products, which are applied in the field of processing low-salt leisure poultry dried products, can solve the problems of flavor, texture quality and shelf life deterioration of meat products, and achieve shortened production cycle, regular shape and pure meat flavor Effect

Active Publication Date: 2009-12-23
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, long-term intake of high-concentration sodium salt can induce cardiovascular diseases such as high blood pressure and stroke; simply reducing the amount of salt used in meat products will lead to deterioration of the flavor, texture quality and shelf life of meat products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Raw materials: 100 grams of skinless and boneless duck meat.

[0030] Accessories: 2.1 grams of compound salt, 2.5 grams of white sugar, 0.2 grams of monosodium glutamate, 1 gram of five-spice powder, 0.5 grams of starch, 0.3 grams of black pepper, and 5 grams of rice wine.

[0031] Compound salt: 0.9 grams of food-grade sodium chloride, 0.4 grams of potassium chloride, and 0.8 grams of calcium lactate.

[0032] Processing method: Grind the raw duck meat into minced meat, add compound salt and other auxiliary materials, chop and mix evenly in a low temperature environment of 0-10°C, make it into a block with a thickness of about 1.5cm, and bake it in an infrared oven at 200°C Bake for 30 minutes, then dry in hot air at 65-70°C for 8 hours; take out the cured dry product, cut it into desired product shapes (such as: regular square shape, round shape, flower shape, etc.), pack, and refrigerate to get Low-salt casual dried duck meat.

[0033] Product quality conforms to:...

Embodiment 2

[0035] Ingredients: 100 grams of skinless and boneless chicken.

[0036] Accessories: 2.2 grams of compound salt, 1 gram of chili powder, 2.0 grams of white sugar, 0.2 grams of monosodium glutamate, 1 gram of five-spice powder, 0.5 grams of starch, 0.25 grams of black pepper, and 3 grams of rice wine.

[0037] Compound salt: 1.0 grams of food-grade sodium chloride, 0.30 grams of potassium chloride, and 0.9 grams of calcium lactate.

[0038] Processing method: chop and mix evenly minced chicken into a block with a thickness of about 1.0 cm, bake in an infrared oven at 180°C for 25 minutes, and then dry in hot air at 65-70°C for 5 hours; other processing methods are the same as in the examples 1.

[0039] The obtained spicy and low-salt casual dried chicken finished product: the sodium salt content is ≤1.9%, has the aroma of grilled chicken, and other quality indicators are the same as those in Example 1.

Embodiment 3

[0041] Ingredients: 100 grams of skinless and boneless goose.

[0042] Accessories: 2.0 grams of compound salt, 1.5 grams of chili powder, 2.0 grams of white sugar, 0.2 grams of monosodium glutamate, 1.5 grams of five-spice powder, 0.2 grams of curdlan, 0.25 grams of black pepper, and 5 grams of rice wine.

[0043] Compound salt: 1.0 grams of food-grade sodium chloride, 0.30 grams of potassium chloride, and 0.7 grams of calcium lactate.

[0044] Processing method: chop and mix evenly minced chicken into a block with a thickness of about 2.0 cm, bake in an infrared oven at 210°C for 40 minutes, and then dry in hot air at 70-75°C for 8 hours; other processing methods are the same as in the examples 1.

[0045] The obtained spicy and low-salt casual goose jerky finished product: the goose meat is rich in flavor, and other quality indicators are the same as in Example 2.

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PUM

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Abstract

The invention relates to a method for processing a low-salt dried poultry snack product. The method is characterized by adopting a new technical method which comprises steps of 'cutting and separating poultry, wringing, proportioning, low temperature cutting and mixing, shaping, infrared high temperature baking, intermediate temperature hot air drying, cooling, slitting, packing and outputting finished products', adopting food-grade compounded salt comprising potassium, sodium and calcium to replace traditional sodium salt so as to reduce the content of sodium salt in product and enhance the microelement composition of meat product while preserving original quality of meat product, and introducting the advanced methods such as low-temperature cutting and mixing, infrared high temperature baking and the like to simplify traditional process. The method is applicalbe to the preparation of dried poultry such as chicken, duck, goose and the like, and the low-salt dried poultry snack with easy-chewing property, strong meat flavor, even cutting section, clean appearance and salt content of not greater than 3.5 percent can be obtained while simplifying traditional dried meat preparing process and shorting process period. The method is positively significant for promoting technical development of traditional poultry food industry and meeting the requirement to health-keeping snack foods.

Description

technical field [0001] The invention relates to a processing method of a low-salt leisure poultry dried product. Background technique [0002] Dried meat products are popular leisure and convenience food. Poultry meat is a high-protein, low-fat, low-cholesterol food, and it is a kind of meat raw material that is both nutritious and healthy. my country is a big poultry breeding country, but the level of intensive poultry meat processing is still not high. With the rapid development of my country's economy, tourism and entertainment have become the main ways for people to release work pressure and improve their quality of life. Leisure meat products with health care and rich flavor have become an important direction for the development of meat products. The development of new poultry food and its key technology has positive significance for the development of traditional poultry food industry and meeting social needs. [0003] The processing of traditional jerky mostly ado...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L13/50A23L13/40
Inventor 王武陈从贵詹昌玲翟颖丝方红美周存六
Owner HEFEI UNIV OF TECH
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