Processing method of charbroiled dried meat slices

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...

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 transportation in the butcher shop

[0008] 4. In order to prolong the shelf life of the product and prevent the product from fading during long-term storage and sales, various additives such as sodium nitrite, preservatives, and coloring agents are added to traditional jerky. Affect the health of consumers and cause harm to the human body

[0009] 5. Traditional jerky has high requirements for raw meat, which increases the production cost of the product. In order to reduce costs, some manufacturers develop low-grade minced meat, use other low-priced raw meat to replace pork or beef, and sell minced meat products Starch, tissue protein and other raw materials are added to the meat, and dried meat products are made by lowering standards and shoddy methods, which greatly damages the legitimate rights and interests of consumers.

The formula of this method is complicated, and the process is complicated, and the local flavor and the stability of the mouthfeel of the prepared dried rabbit meat are relatively poor

[0011] With the rapid development of the economy, the continuous increase of consumer income and the change of consumption concept, consumers have higher and higher requirements for the quality, safety, flavor and taste of dried meat products. Dried meat products can no longer meet the needs of consumers, and there are many defects in the existing dried meat processing methods, so there is an urgent need for a new dried meat processing method

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