Processing method of charbroiled dried meat slices

A processing method and technology of jerky, applied in the field of processing barbecue meat products, can solve the problems of poor food hygiene and food safety, complex formula, high requirements, etc., and achieve industrial scale production, high degree of mechanized operation, and improved The effect of tissue softness

Active Publication Date: 2012-02-15
ZHEJIANG QINGLIAN FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Whether it is dried meat or minced meat, the traditional processing methods and processes are too simple, and the quality of the products is poor. Usually, the operation is purely manual, the equipment and facilities used are relatively simple, the food hygiene and food safety conditions are poor, and the degree of mechanization is poor. Very low, the entry threshold of the industry is low, there are many small and medium-sized or even workshop-style manufacturers, and the products are uneven. There are mainly the following problems in the production of jerky and the jerky products produced by traditional techniques
[0005] 1. The moisture content of dried meat processed by traditional technology is about 10-12%. The moisture content is low, the taste is dry and hard, and it is easy to clog the teeth. It is not suitable for the elderly and children.
[0006] 2. Traditional jerky is cooked by steam drying and electric oven processing. The flavor of jerky products is relatively single, which is difficult to meet the needs of different consumers, thus reducing the market share of jerky products
[0007] 3. Most of the traditional jerky products are packaged in non-vacuum packaging. During the long-term storage and sales of the products, due to the limitation of the storage environment or storage conditions, the jerky is prone to mold and deterioration, which is not conducive to storage and transportation, but also increased the cost of storage and

Method used

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  • Processing method of charbroiled dried meat slices
  • Processing method of charbroiled dried meat slices
  • Processing method of charbroiled dried meat slices

Examples

Experimental program
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Effect test

Embodiment 1

[0042] see Figure 1 to Figure 6 The raw materials used in the processing method of charcoal-grilled jerky in this embodiment include raw meat, sugar, fish sauce, white pepper, soy sauce and licorice powder. The weight ratio of fat is 94:(5-8), preferably 94:6, and the weight ratio of raw meat, sugar, fish sauce, white pepper, light soy sauce and licorice powder is 100:(25-35):( 6-10):(0.08-0.12):(1.5-2.5):(0.03-0.08), preferably 100:30:8:0.1:2:0.05.

[0043] In this embodiment, pre-cooled fresh pork hind legs and spine fat are selected as raw meat, and the hind legs have no congestion, lymph, broken bones and bad smell; the spine fat has no pig skin and bruises. To process the raw meat, first put the raw meat into flowing water to clean the pig hair and other impurities on the surface of the meat, and put the cleaned raw meat into the turnover basket to drain the water. Following the lean meat texture of the pig, cut off blood congestion, broken bones, tendons, fascia and f...

Embodiment 2

[0063] see Figure 1 to Figure 6 , the present invention also can make beef jerky, and technology is specifically as follows.

[0064] 1. Raw material selection.

[0065] Raw materials include raw meat, sugar, fish sauce, white pepper, oyster sauce, light soy sauce and licorice powder. Among them, lean beef and butter are used as raw meat, and lean beef:butter=9:1, raw meat, sugar, The weight ratios of fish sauce, white pepper, oyster sauce, light soy sauce and licorice powder are 100:30:10:0.1:0.2:2:0.05, respectively.

[0066] The beef lean meat is frozen beef hind legs that have undergone deacidification, and the butter is the belly fat of the beef. It is required that the butter has no congestion, lymph, bone fragments and bad smell.

[0067] 2. Raw material processing.

[0068] Follow the texture of the beef, cut off the tendons and large pieces of fat, and cut the meat into natural pieces. Tear off the oil film on the surface of the butter, repair the residual blood ...

Embodiment 3

[0098] see Figure 1 to Figure 6 , the present invention also can make dried chicken, and technology is specifically as follows.

[0099] 1. Raw material selection.

[0100] Raw materials include raw meat, sugar, fish sauce, white pepper, light soy sauce and licorice powder. Among them, skinless chicken breast and skinned chicken thigh are used as raw meat, and chicken thigh: chicken breast=3:2, raw meat, sugar The weight ratios of fish sauce, white pepper, soy sauce and licorice powder are 100:28:7.5:0.1:2:0.05, respectively.

[0101] Choose frozen skinless chicken breasts and skinned chicken legs; the color of skinless chicken breasts is light yellow or milky white, and the muscles are elastic. Bad smell. Thawing water loss rate ≤ 6%.

[0102] 2. Raw material processing.

[0103] Rinse the chicken breast and leg meat in clean water once, put them into a perforated turnover basket to drain the water, trim the chicken leg meat piece by piece to remove impurities such as i...

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Abstract

The invention relates to a processing method of charbroiled dried meat slices. Dried meat slice products processed by the existing technology can not meet the demands of consumers. Raw materials according to the invention comprise raw material meat, sugar, fish gravy, white pepper, soy sauce and licorice root powder according to the weight ratio of 100: (25-35): (6-10): (0.08-0.12): (1.5-2.5): (0.003-0.08); and the processing method comprises the following steps: firstly cutting the raw material meat into small cubes, mixing the sugar, the fish gravy, the white pepper, the soy sauce and the licorice root powder with the small meat cubes for getting meat stuffing, placing the meat stuffing in a die for getting the shaped meat stuffing, drying at the temperature of 45-55 DEG C, placing the shaped dried meat slices in a charbroiling furnace at the temperature of 85-90 DEG C for charbroiling for 0.8-1.2 hours, and further baking in an electric baking oven at the temperature of 210-225 DEGC for 10-15 minutes so as to prepare the dried meat slices. The processing method is simple in technology and easy to operate, the prepared dried meat slices are soft in tissues, red and bright in color and luster, comfortable in taste and unique in flavor, and the water content is 17%-18%.

Description

technical field [0001] The invention relates to a processing technology of barbecue meat products, in particular to a processing method of charcoal grilled dried meat, which is mainly used for making dried pork, dried beef and dried chicken. Background technique [0002] Smoked and barbecued meat products are traditional meat products of our country, and the history of eating smoked and barbecued meat products in my country has been thousands of years. Smoked and barbecued meat products refer to fresh and frozen livestock and poultry meat as raw materials, cooked meat products made by heating with smoke, high-temperature air, open flame or high-temperature solid after material selection, trimming and curing. Smoked and grilled meat products can be divided into two types: smoked and grilled. Barbecued meat is meat that is seasoned, marinated, and then baked with hot air, or directly grilled with an open flame, or baked with salt, mud and other solids as heating media. For th...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/318A23L1/314A23L13/10A23L13/40A23L13/70
Inventor 李森张娜顾千辉
Owner ZHEJIANG QINGLIAN FOOD
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