Processing method for tea flavor sandwich meat
A processing method and sandwich meat technology, applied in the fields of application, food preparation, food science, etc., can solve the problems that the perfect combination of tea and meat is not achieved, and the tea fragrance is difficult to be fully and effectively exerted, so as to protect active ingredients and improve nutrition Moderate effect of value and taste
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Embodiment 1
[0034] see figure 1 , the processing method of the tea-flavored sandwich jerky in this embodiment sequentially includes a raw material processing process, a vacuum tumbling process, a layered spreading and sieving process, a drying process, a cutting and cooking process, an electric roasting process, a vacuum packaging process and an airflow sterilization process.
[0035] (1) In the raw material processing process, fresh pork hind legs are selected as raw materials, along the texture of the pork, the muscles, tendons and large pieces of fat are cut off, and the meat is cut into blocks. The width is 10-15cm, and the block shape of 8-15cm in thickness is then cut into meat slices with a thickness of 2.5mm along the pork texture with a slicer. For pieces of pork less than 400g and incomplete, use a meat grinder with an orifice diameter of 4mm to grind into minced meat. Then first weigh 170 parts of meat slices and 30 parts of minced meat, and mix them uniformly to obtain minced...
Embodiment 2
[0047] see figure 1 , the processing method of the tea-flavored sandwich meat jerky in the present embodiment is as follows.
[0048] Select fresh pork hind leg meat as raw meat, trim and remove broken bones, cartilage, fat, skin, fascia and connective tissue, and then cut; choose a piece of pork that is greater than or equal to 400g and cut into a width of 10 -15cm, with a thickness of 8-15cm, then use a slicer to cut meat slices with a thickness of 2.5mm along the pork texture; for pork with a block shape of less than 400g and incomplete meat, use a meat grinder with an orifice diameter of 4mm Minced meat. First weigh 170 parts of meat slices and 30 parts of minced meat, and mix the two evenly to obtain meat filling A. The meat filling A in this embodiment is 200 parts in total, and the meat filling A is used as the raw material for the bottom and top layers of jerky Then take 90 parts of meat slices and 10 parts of minced meat, and the two are evenly mixed to obtain meat ...
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