Barbecued jerky and production process thereof

A technology for dried meat and lean meat is applied in the field of meat food and its production technology, which can solve the problems of inability to store for a long time, inconvenient to carry, inedible, etc., and achieves the effects of low cost, pure and honest taste, and convenient carrying and eating.

Inactive Publication Date: 2013-11-13
赵景宇
View PDF7 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If it is eaten after cooling, the taste will be greatly reduced; moreover, it cannot be stored for a long time; if it is left for too long, it will u

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0018] Example 1

[0019] (1). Take 4000g of fresh and hygienic qualified lean beef, remove tendons and fat, after trimming, beating, and flattening, pack it in a sterile plastic packaging bag and then freeze it, and then cut the frozen lean meat into uniform thickness In the form of small pieces, placed in a container for later use;

[0020] (2) Put together 660g white sugar, 10g honey, 700g seafood light soy sauce, and 78g seafood dark soy sauce in a container and mix well;

[0021] (3). Add 10.6g pepper, 10.6g aniseed, 10.6g cinnamon, 20g monosodium glutamate, 112g sliced ​​fresh ginger, and add 10g dried chili or 10g cumin according to different tastes, and put them together in a gauze bag , Then put 5g of salt into the pot and add water to boil;

[0022] (4). Combine the well-stirred solution in step (2) with the decoction solution in step (3) and pour it into a container with small pieces of meat in step (1). After turning it over, marinate System, turn over again after 5 hour...

Example Embodiment

[0024] Example 2

[0025] (1). Take 4000g fresh and sanitary qualified pork tenderloin, remove the tendons and fat, after trimming, beating, and flattening, pack it flat in a sterile plastic packaging bag and then freeze it, and then cut the frozen lean meat into thin pieces. Uniform small pieces, placed in the container for later use;

[0026] (2) Put together 680g white sugar, 10g honey, 720g seafood light soy sauce, and 80g seafood dark soy sauce in a container and mix well;

[0027] (3). Add 11g pepper, 11g aniseed, 11g cinnamon bark, 22g MSG, and 115g sliced ​​fresh ginger. You can also add 10g dried chili or 10g cumin according to different tastes, put them together in a gauze bag, and mix it with Put 5g of table salt into the pot and add water to boil;

[0028] (4). Combine the well-stirred solution in step (2) with the decoction solution in step (3) and pour it into a container with small pieces of meat in step (1). After turning it over, marinate System, turn over again aft...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a barbecued jerky and a production process thereof. The barbecued jerky is a leisure food served with meal, and has the advantages of mellow taste, pure fragrance, delicious taste, and convenient eating. The invention also relates to a production process of the barbecued jerky. The barbecued jerky is characterized in that the barbecued jerky is prepared from the materials of: lean meat, sugar, seafood dark soy sauce, pricklyash seed, aniseed, cinnamon, monosodium glutamate, honey, fresh ginger, edible salt, white wine, dried chili, and cumin. The production process comprises the steps of slicing, freezing, preserving, bake-drying, roasting, trimming, natural cooling, metering, and vacuum sterile packaging. The materials of the barbecued jerky provided by the invention are refined, and the barbecued jerky is roasted by using an electric rotary oven. The product has the characteristics of brownish red color, uniform color, and moderate sweetness and saltiness. The product is oily, shiny, fragrant, and not greasy. The product has a special flavor. The product is an ideal selection as a leisure food and for serving with meal, and is an ideal selection as a gift or souvenir. The product is processed through vacuum sterile packaging, such that a service life is long, and the product is convenient for carrying and eating. The production process is simple, cost is low, and industrialized large-scale production can be realized.

Description

technical field [0001] The invention relates to a meat-based food and a production process thereof, in particular to a kind of fork-roasted jerky for casual meals and a production process thereof, which is rich in taste, pure in fragrance, delicious, vacuum aseptically packaged, and convenient to eat. Background technique [0002] The traditional food barbecue is to wear the meat into skewers, roast it on the fire and eat it while it is hot. If it is eaten after cooling, the taste will be greatly reduced; moreover, it cannot be stored for a long time; if the storage time is too long, it will become moldy and deteriorate after a few days, and it cannot be eaten. In addition, traditional barbecue food tourism is not convenient to carry. Contents of the invention [0003] In view of the above, the present invention provides a skewered dried meat and its production process. The product has a strong taste, pure fragrance, delicious taste, vacuum aseptic packaging, long shelf l...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/318A23L1/314A23L1/311A23L13/70A23L13/10A23L13/40
Inventor 赵景宇
Owner 赵景宇
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap