Method for processing low-salt uncooked dried poultry meat

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...

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 the meat is repeatedly boiled, the heating time is as long as more than 60 minutes, and the nutritional content is greatly lost.