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Biltong and preparation method thereof

A production method and technology of jerky, applied in food preparation, application, food science and other directions, can solve the problems of low nutritional value, old taste of jerky, unsuitable for modern tastes, etc., to achieve increased nutritional value, unique taste, The effect of improving conversion rate and utilization rate

Inactive Publication Date: 2013-10-02
孙逊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The jerky in the existing technology is mainly made of minced meat. The existing jerky has a relatively old and hard taste, and its nutritional value is not high, so it is not suitable for the taste of modern people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A kind of jerky, comprises the raw material of following parts by weight:

[0048] Main ingredients: 30 parts of pork, the fat content of pork is 30%, 20 parts of duck, 20 parts of fish;

[0049] Ingredients: 4 parts of salt, white sugar, 0.1 part of monosodium glutamate, 3 parts of gelatin;

[0050] Spices: 0.1 part Amomum, 0.2 part cinnamon, 0.2 part bay leaf, 0.1 part Angelica dahurica, 1 part ginger, 0.2 part tangerine peel, 0.2 part cinnamon bark, 0.3 part grass fruit, 0.2 part pepper, 0.1 part cinnamon, 0.2 part cumin , 0.3 parts of licorice, 0.2 parts of star anise, 0.1 part of anise; preservatives: 0.15 parts of potassium sorbate, 0.35 parts of vitamin C.

[0051] A method for making dried meat, comprising the following steps:

[0052] A method for making dried meat, comprising the following steps:

[0053] (1) Wash and cut the pork and duck in the main ingredients, and cut the fish into fillets after washing;

[0054] (2) Put the cut pork into boiling water...

Embodiment 2

[0070] A kind of jerky, comprises the raw material of following parts by weight:

[0071] Main ingredients: 50 parts of pork, the fat content of pork is 40%, 30 parts of duck, 25 parts of fish;

[0072] Ingredients: 5 parts of salt, 7 parts of sugar, 0.13 parts of monosodium glutamate, 4 parts of gelatin;

[0073] Spices: 0.13 parts Amomum, 0.25 parts cinnamon, 0.25 parts bay leaf, 0.2 parts Angelica dahurica, 1.2 parts ginger, 0.3 parts tangerine peel, 0.23 parts cinnamon, 0.335 parts grass fruit, 0.23 parts pepper, 0.2 parts cinnamon, 0.25 parts cumin , 0.35 parts of licorice, 0.25 parts of star anise, 0.2 parts of anise, preservatives: 0.25 parts of potassium sorbate, 0.75 parts of vitamin C.

[0074] (1) Wash the pork and duck in the main ingredients and cut them into pieces, wash the fish and cut them into fillets;

[0075] (2) The process of using transglutaminase to treat meat products. The dosage of transglutaminase is 0.0025% of the weight of meat products. Mix pork...

Embodiment 3

[0092] A kind of jerky, comprises the raw material of following parts by weight:

[0093] Main ingredients: 60 parts of pork, the fat content of pork is 40%, 40 parts of duck, 30 parts of fish;

[0094] Ingredients: 7 parts of salt, 8 parts of sugar, 0.15 parts of monosodium glutamate, 5 parts of gelatin;

[0095] Spices: 0.15 parts Amomum, 0.3 parts cinnamon, 0.3 parts bay leaf, 0.3 parts Angelica dahurica, 1.5 parts ginger, 0.4 parts tangerine peel, 0.25 parts cinnamon, 0.35 parts grass fruit, 0.3 parts pepper, 0.3 parts cinnamon, 0.3 parts cumin , 0.4 parts of licorice, 0.3 parts of star anise, 0.3 parts of anise, preservatives: 0.25 parts of potassium sorbate, 0.75 parts of vitamin C.

[0096] (1) Wash the pork and duck in the main ingredients and cut them into pieces, wash the fish and cut them into fillets;

[0097] (2) The process of using transglutaminase to treat meat products. The dosage of transglutaminase is 0.0025% of the weight of meat products. Mix pork and du...

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PUM

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Abstract

The invention discloses a biltong which comprises pork, duck, fish meat, salt, white sugar, gourmet powder, fructus amomi, cassiabarktree fruit, myrcia, radix angelicae, ginger, pericarpium citri reticulatae, cinnamon, amomum tsao-ko, Chinese prickly ash and comb; the invention further discloses a preparation method of the biltong; the preparation method comprises the following steps: selecting material, cleaning, disacidifying, sterilizing, adding condiment, and smudging. The biltong provided by the invention not only can conform to an eating habit of Chinese, and but also can meet requirements of appearance, nutrition and safety of export to meat product, and meanwhile, the preparation method of the biltong is not limited by seasons, environment and temperature, so that industrialized and large-scale industrial production can be formed.

Description

[0001] technical field [0002] The invention relates to a meat processing method, in particular to a dried meat and a preparation method thereof. Background technique [0003] At present, the total amount of meat in my country has reached 70 million tons, ranking first in the world, while meat products in my country account for less than 4% of the total meat, and the per capita is about 2Kg, which is the same as that of developed countries. Compared with more than 50% of the total and 80Kg per capita, the gap is huge. It can be said that my country's meat processing is still in its infancy. [0004] The jerky in the prior art is mainly made of minced meat. The existing jerky has a relatively old and hard taste, and has low nutritional value, so it is not suitable for the taste of modern people. Contents of the invention [0005] In order to solve the above problems, the invention discloses a dried meat and a preparation method thereof. [0006] In order to achieve t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L1/314A23L1/326A23L13/70A23L13/40A23L17/10
Inventor 孙逊
Owner 孙逊
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