Preparation method of air dried venison

A technology of venison and natural air-drying, which is applied in the field of food processing, can solve the problems of inconvenient and single eating, and achieve the effect of easy grasp, simple operation steps and rich nutrition

Inactive Publication Date: 2010-08-18
郑　彬
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Problems solved by technology

[0002] At present, the method of eating venison in our country is relatively simple, and most of them adopt the method of directly stewing and grilling venison. This relatively simple method is very inconvenient for people to eat. On this basis, a preparation of air-dried venison jerky has been invented. Method, this met

Method used

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Embodiment Construction

[0020] The preparation method of air-dried venison comprises the following preparation methods:

[0021] Raw material: It comes from fresh venison certified by the highest food certification in China - organic food certification.

[0022] 1) Raw material processing: a. Remove tendons, membranes and fat from selected fresh venison that meets the hygienic standards, extract blood and dirt, rinse with clean water, and cut into 2cm blanks;

[0023] b. Naturally air-dry the above-mentioned cut blanks, the air-drying time is 3 hours, and the moisture is controlled at 55%;

[0024] 2) Pickling: Take 5Kg of cut venison strips and put them into a container, add onion water, garlic water, ginger water, 60g of pepper noodles, 300g of edible salt, and marinate for 4 hours;

[0025] 3) Boiling: Add 10L of water to an electric heating jacketed pot, mix well with seasonings and spices and boil evenly, add pickled venison strips, keep in a slightly boiling state, cook for 1.5 hours, and keep...

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Abstract

The invention relates to a preparation method of air dried venison, belonging to the food processing field. The invention cuts selected and finished venison into 1.5-2 cm of blank and carries out natural air drying on the blank; seasoner is added to be pickled for 35 hours; the pickled venison slices are put into a stainless steel jacketed kettle; 10-20L of water, seasoner and spice are added into the electric heating jacketed kettle to be evenly mixed and boiled, and the pickled venison slices are added; the pickled venison slices are kept in the slight boiling state to be boiled for 1.5-2 hours, and the temperature of 95-100 DEG C is kept; the obtained product is cooled, dried and precooled; and the dried venison is packaged and sterilized. The invention does not contain harmful additive and artificial color, has no pollution and contains animal and plant high-protein amino acid and necessary cellulose for human body. The product has abundant nutrition, pure taste, is pleasant in after-taste and provides a convenient purely natural green food with abundant and multiple nutrition components for people. The invention has simple operation step, easy master and low manufacturing cost.

Description

technical field [0001] The invention relates to a method for preparing air-dried venison, which belongs to the field of food processing. Background technique [0002] At present, the method of eating venison in our country is relatively simple, and most of them adopt the method of directly stewing and grilling venison. This relatively simple method is very inconvenient for people to eat. On this basis, a preparation of air-dried venison jerky has been invented. Method, this method can well maintain the color, aroma, taste, shape and nutritional value and freshness of venison. It promotes appetite, has a long storage time, is easy to carry and transport, and is convenient to eat. Contents of the invention [0003] The object of the invention is to provide a method for preparing air-dried venison with rich nutrition and delicious taste. [0004] Technical solution: the present invention includes the following preparation methods: [0005] 1) Raw material processing: Cut t...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
Inventor 郑彬李丽娟
Owner 郑　彬
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