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Method for producing spicy meat chest with nutrient values

A processing method and a technology of nutritional value, applied in the processing field of spicy dried meat, can solve the problems of affecting normal health, lack of nutrition and health care, only considering the taste, etc., and achieve the effects of preventing rickets in children, enhancing nutritional value, and having good taste.

Inactive Publication Date: 2013-02-06
陈旺根
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet its composition of existing preserved meat class is relatively single, generally only is prepared by refined meat processing, generally only considers mouthfeel in the processing process, does not consider starting from the nutritional angle of reasonable diet, adds some trace elements necessary for human body
It only has the function of a single food, and lacks the function of nutrition and health care. Some trace elements are essential substances for the human body, and the lack of them will affect the normal health of the human body
In addition, most of the existing jerky is deeply loved by consumers in the East China region, and consumption in the northern market is relatively cold

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] During concrete implementation, embodiment 1: select lean pork 100kg to wash and slice for use;

[0026] Cut it and then submerge it. When submerging, dissolve 160g of calcium citrate, 8 g of zinc lactate and 8g of sodium iron EDTA into the seasoning of fish flavor dew or add water to mix it; then put the sliced ​​meat into it, add 9kg of sugar, 1.6 kg of salt, seasonings can also be added according to the taste, and the raw materials can be mixed evenly by stirring fully. Generally, it can be soaked for 8 to 11 hours, and an appropriate amount of wine can be added to remove the meaty smell.

[0027] Then the pork slices that have been soaked are spread out and formed, and dried in a drying room. The drying temperature is controlled at 60-90 degrees Celsius, and the drying time is 6-8 hours. After drying, bake them. The temperature of the oven is controlled At 195~215 degrees Celsius, the baking time is 1.5~3 minutes. The present invention can also add spicy and spicy ...

Embodiment 2

[0029] The present invention makes beef jerky or beef grain according to above method, and its concrete processing process is as follows: Choose beef 100kg to wash and slice or cut into pieces ；

[0030] Cut and then submerge. When submerging, dissolve 480kg of calcium citrate, 8g of zinc gluconate, and 4 g of sodium ferric EDTA into the fish flavor sauce; then put the cut meat slices or pieces into it, and then add 7.5kg Sugar, 0.8kg of salt, and spicy seasoning can also be added according to the taste. Stir well to make the raw materials mix evenly. Generally, it can be soaked for 11 to 12 hours.

[0031] Then spread the soaked beef slices or beef cubes into shape, and dry them in a drying room. The drying temperature is controlled at 60-90 degrees Celsius, and the drying time is 7-9 hours. After drying, bake them in the oven. The temperature is controlled at 195 to 215 degrees Celsius, and the roasting time is 2.5 to 3 minutes. Generally, the roasting time of beef cubes is...

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Abstract

The invention discloses a method for producing spicy meat chest with nutrient values. The raw materials in the percentage by weight of a prescription are as follows: lean meat of 80-88%, sugar of 6-8%, salts of 1-2%, a calcium element of 0.1-0.4%, a zinc element of 0.004-0.008%, an iron element of 0.003-0.006% and spicy powder seasonings of 0.03%-0.05%. During the processing time of the spicy meat chest, calcium citrate, zinc lactate, EDTA (Ethylene Diamine Tetraacetic Acid) Na-Iron micronutrient elements all of which are in accordance with the nutrition demands of a human body and have a high absorption rate are added to form a new nutrient meat chest. The spicy meat chest with nutrient values produced by the method disclosed by the invention is convenient to eat, economic in price and very good in mouth feeling; and if the meat chest is eaten for a long time, rickets of a child and osteoporosis of an audit caused by iron deficiency can be prevented; and the spicy meat chest with nutrient values also can prevent bradygenesis of the child, hypophrenia and sexual organ mal-development caused by zinc deficiency, and avoid functional disorder of an organism of a human body and other diseases.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a processing method of spicy dried meat with nutritional value. Background technique [0002] At present, with the rapid development of my country's national economy, people pay more attention to health, and the demand for improving nutrition is increasing day by day. Supplementing calcium, zinc and iron for the human body has become a topic of concern to the common people, and nutritious food is more and more popular among consumers. However, nutritional supplements currently on the market are mainly medicines and health care products, and medicines generally have certain toxic and side effects, so they are not suitable for long-term consumption. And the vast majority of health care products on the market are generally more expensive, so they cannot be accepted by mass consumers, resulting in restrictions on the number of people who eat health care products. [0003] Dri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/318A23L1/09A23L13/40A23L13/70
Inventor 陈旺根
Owner 陈旺根
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