Jerky product, preparation method thereof and formula of special seasoning liquid thereof

Abstract

The invention discloses a jerky product, and belongs to the field of food and preparation methods of the food. The jerky product is obtained by the steps of freezing and drying raw material meat, soaking seasoning liquid and drying by hot air. A preparation method for the jerky product sequentially comprises the following specific steps of: freezing, drying under vacuum, seasoning, and drying by the hot air. According to a formula of the special seasoning liquid, the special seasoning liquid comprises lactose, soy sauce, maltose, white granulated sugar, monosodium glutamate, vitamin E/vitaminC (VE/VC), table salt, anise, pricklyash peel, rhizoma kaempferiae, tangerine peel and water. The invention provides the jerky product which keeps most of nutrient substances, is tender in meat quality, concentrated and uniform in flavor and attractive in appearance and does not have harmful substances, the method which is simple, and low in cost, avoids secondary pollution and can be used for preparing the jerky product, and the formula of the special seasoning liquid which is used for preparing the jerky product under the condition and has a good color and luster.

Description

technical field [0001] The invention belongs to the field of food and its preparation, and in particular relates to jerky, a preparation method and a special seasoning liquid thereof. Background technique [0002] The jerky (usually beef jerky) in the seasoning package currently used in instant noodles has the most extensive preparation methods. The main processes are cutting, seasoning mixing, rolling or puncture injection, steaming / boiling, cutting, and hot air drying. There are many defects in this process and its products: among them, in the process of mixing seasonings, due to the direct mixing of large pieces of raw meat, the taste of the finished jerky seasoning is not enough, and the degree of taste is uneven; Beating softens meat products and improves the taste, but this process requires a tumbling machine, the price is generally around 1 million, the cost is high, and the energy consumption is large during work. In addition, the tumbling time is very long, generall...

AI Technical Summary

Problems solved by technology

There are many defects in this process and its products: among them, in the process of mixing seasonings, due to the direct mixing of large pieces of raw meat, the taste of the finished jerky seasoning is not enough, and the degree of taste is uneven; Beating softens meat products and improves the taste, but this process requires a tumbling machine, the price is generally around 1 million, the cost is high, and the energy consumption is large during work. In addition, the tumbling time is very long, generally more than 12 hours; another The first method is needle plate puncture and injection of softening and soft additives. Although this method is simple and easy, it will have adverse effects on the human body due to the need to use additives; in the cooking process, part of the nutrition will be lost due to longer cooking At the same time, when cooking large pieces of meat, it is easy to cause uneven ripening of the inner and outer layers of the meat, and the outer layer is too old; in order to separate the large pieces, it needs to be cut again, and cutting again will easily lead to high temperature The sterilized meat is secondarily infected; at the end of the process, it needs to be dehydrated for long-term preservation, and the existing long-term hot air drying will cause more nutrients to be lost, and the appearance, color, and taste of the product will also change.