Method for processing low-salt uncooked dried poultry meat

A processing method and technology of poultry meat, which is applied in the field of processing low-salt non-cooked poultry jerky, can solve the problems of large loss of nutrients and achieve the effects of improving flavor, shortening production cycle, and reducing salt content

Inactive Publication Date: 2013-07-17
YANGZHOU XINGYUE FARM PROD
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  • Summary
  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

[0003] The processing of traditional jerky mostly adopts the process steps of precooking, forming, recooking and drying. Since

Method used

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Examples

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Embodiment Construction

[0019] Below in conjunction with the processing example of dried duck meat, the present invention will be further described.

[0020] 1. Preparation:

[0021] The poultry raw material can be chicken, duck or goose, and this example is 1000 grams of skinless and boneless duck.

[0022] Accessories: 20 grams of compound salt, 25 grams of white sugar, 2 grams of monosodium glutamate, 10 grams of five-spice powder, 5 grams of starch, 3 grams of black pepper, and 50 grams of rice wine.

[0023] Compound salt: 4 grams of food-grade potassium chloride, 8 grams of calcium lactate, and 9 grams of sodium chloride.

[0024] 2. Processing method:

[0025] Grind the raw duck meat into minced meat, add compound salt and auxiliary materials, chop and mix evenly in a low temperature environment of 0-10 °C, make a block with a thickness of about 1 cm, bake in an infrared oven at 200 °C for 30 minutes, and then put Dry in hot air at 65~70°C for 8 hours; take out the matured dr...

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Abstract

The invention provides a method for processing low-salt uncooked dried poultry meat. The method comprises the steps of firstly, wringing peeled and boned poultry meat into meat paste, then adding condiment, chopping and stirring to be prepared into block, baking, and drying in hot air to prepare a cured dry product. The method adopts an infrared baking method and a compound salt adding method, thereby being an effective way for developing the low-salt uncooked meat product. According to the infrared baking method, the nutrition loss caused by repeated cooking can be avoided; and the physicochemical property of the added compound salt which consists of potassium chloride and calcium lactate is similar to that of sodium chloride, and after the lactate is used, the special flavor of the meat product can be improved, the safety of the microorganism can be improved, and the shelf life of the product can be prolonged.

Description

technical field [0001] The invention relates to a processing method of low-salt non-cooked poultry jerky. Background technique [0002] Dried meat products are popular convenience foods. Poultry meat belongs to high-protein, low-fat, low-cholesterol food, and is a kind of meat raw material that is both nutritious and healthy. my country is a big poultry breeding country, but the level of intensive poultry meat processing is still not high. With the rapid development of my country's economy, meat products with health care and strong flavor have become an important direction for the development of meat products. The development of new poultry food and its key technology has positive significance for the development of traditional poultry food industry and meeting social needs. [0003] The processing of traditional jerky mostly adopts the process steps of precooking, shaping, recooking and drying. Since the meat is repeatedly boiled, the heating time is as long as 60 minute...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
Inventor 林广桃何正寅林程
Owner YANGZHOU XINGYUE FARM PROD
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