Method for improving dried meat slice sensory quality

A meat jerky, quality technology, applied in the field of food processing, can solve the problems of unsaturated fatty acid decomposition and oxidation, long drying time, non-enzymatic browning, etc., to achieve the effect of improving quality, shortening drying time, and increasing shelf life

Inactive Publication Date: 2013-03-20
HANSHAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to solve the problems of protein hardening, unsaturated fatty acid decomposition and oxidation, non-enzymatic browning (Maillard Maillard), long drying time, quality deterioration during storage, etc. of jerky, and to provide an improved jerky method of sensory quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Divide the raw meat into pieces of about 1kg, and freeze them at -20°C to -10°C for 12 hours. Use a slicer to cut the pieces of meat into square pieces with a side length of 5cm and a thickness of about 5mm. After the pieces are thawed, add 1 %~5% trehalose, salt, monosodium glutamate, spices, cooking wine, sodium deoxyacetate, cochineal and other auxiliary materials or additives, marinate at a temperature lower than 10°C for 2h~3h, spread and sieve, and dry at 50°C 2h, heat up to 80°C and dry for 2h, then lower the temperature to 40°C and dry for 1h, after de-sieving, use a tablet machine to press, and then bake in a far-infrared oven at 200°C to 220°C for 1.5min to obtain the surface Dried meat with oily, bright red color, elasticity and tenacity, and pleasant taste. Cool to normal temperature, use automatic packing machine to pack, use microwave sterilization after metal detector detection, and sampling inspection is the finished product.

Embodiment 2

[0017] Divide the raw meat into pieces of about 1kg, freeze them at -20°C to -10°C for 12 hours, and cut the pieces of meat into small pieces with a width of 2cm to 5cm, a length of 4cm to 10cm, and a thickness of about 2mm to 3mm. Meat pieces, after thawing, use a meat grinder with a sieve diameter of 4mm to 6mm to grind the meat pieces, add 1% to 5% trehalose, salt, monosodium glutamate, spices, sesame, cooking wine, papain, eggs, soybeans Egg white, cochineal and other auxiliary materials or additives, mix well, marinate at room temperature for 5 minutes, vacuum tumble and knead for 30 minutes, use a mold with a side length of 5 cm and a thickness of 0.5 mm to smear the minced meat into blocks, and dry at 50 ° C for 2 hours , heat up to 80°C and dry for 2 hours, then lower the temperature to 40°C and dry for 1 hour, after demoulding, bake in a far-infrared oven at 200°C to 220°C for 1.5min to obtain oily surface, bright red color, elasticity and Tough, pleasant-tasting jerk...

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PUM

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Abstract

The present invention provides a method for improving dried meat slice sensory quality, and belongs to the technical field of food processing. According to the present invention, the method includes adding 1-5% by weight of trehalose in dried meat slice production, the trehalose wholy or partly replaces sucrose in the dried meat slice formula, and is added together with accessories or food additives in the process of salting, wherein the salting is at low temperature or room temperature, and then the dried meat slice is produced by a conventional dried meat slice production process or a meat paste production process. The method of the present invention can slow hardening of protein and decomposition and oxidation of unsaturated fatty acid, reduce non-enzymatic browning occurrence, improve drying speed of the meat slice, improve baking performance of the dried meat slice, improve rehydration performance of the dried meat slice, and achieve good sensory quality including good elasticity, bright color, delicate tissue, tender quality and good taste.

Description

technical field [0001] The invention relates to a method for improving the sensory quality of dried meat, belonging to the technical field of food processing. Background technique [0002] Dried meat is a traditional meat seasoning dry product in my country. Its origin can be traced back to the nomadic era. The original purpose of production is to preserve. Because jerky is rich in nutrition, convenient to eat and unique in flavor, it has become a popular travel and leisure food among consumers. [0003] In recent years, as people's living standards are getting higher and higher, the requirements for the nutritional value and sensory quality of dried meat are also getting higher and higher. Researchers have successively developed a variety of new dried meat products. Jiang Li developed grass carp jerky (Meat Industry, 2004, No.7: 9-10); Wan Chengzhi developed animal and plant compound jerky (Food Science, 1997, Vol.18, No.5: 66-68 ); Hao Jiaomin and others developed high-f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/311A23L13/40A23L13/10
Inventor 杨胜远韦锦
Owner HANSHAN NORMAL UNIV
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