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Extruded composite jerky and preparation method thereof

A technology of jerky and screw extruder, which is applied in the preparation of the compound jerky and in the field of compound jerky, can solve the problems of research reports and practical applications of jerky without extrusion technology, and achieve long drying and dehydration time and improved Quality, the effect of reducing labor costs

Inactive Publication Date: 2013-11-27
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there is no research report and practical application of extrusion technology to produce jerky at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A preparation method of compound jerky, comprising the following steps:

[0036] (1) Raw material pretreatment: Grind beef hind legs into slices, add the required seasonings to marinate according to the conventional method, stir-fry until the moisture content of the wet basis is about 55%, and dry it by airflow until the moisture content of the wet basis is 45% Left and right, broken into bars for extrusion and feeding;

[0037] (2) Ingredients: 100 parts by weight of beef, 10 parts of soybean protein powder, 7 parts of potato starch, 1 part of sesame powder, mixed evenly, and tempered;

[0038] (3) Extrusion molding: Pour the quenched and tempered material into the feeding trough of the extruder, quantitatively transport it into the extruder for extrusion, and cut it with the cutting device of the extruder when extruding. The main parameters of the extruder: the temperature of the material melting section of the barrel is 145°C, and the screw speed is 72r / min;

[003...

Embodiment 2

[0041] A preparation method of compound jerky, comprising the following steps:

[0042] (1) Raw material pretreatment: minced beef, cut into slices, dried until the moisture content of the wet basis is about 55%, broken into pieces that are easy to squeeze, boiled the beef tendon with high heat and then minced.

[0043] (2) Ingredients: 100 parts by weight of beef, 10 parts of beef tendon, 8 parts of cornstarch, 10 parts of peanut protein powder, 15 parts of seasoning, mixed evenly, and tempered.

[0044] (3) Extrusion molding: Pour the quenched and tempered material into the feeding trough of the extruder, quantitatively transport it into the extruder for extrusion, and cut it with the cutting device of the extruder when extruding. The main parameters of the extruder: the temperature of the material melting section of the barrel is 150°C, and the screw speed is 144 r / min.

[0045] (4) Drying and dehydration: bake the extrudate until the moisture content is less than 20%, then ...

Embodiment 3

[0047] A preparation method of compound jerky, comprising the following steps:

[0048] (1) Raw material pretreatment: minced beef and pork into thin shreds, deboned catfish meat and minced meat, fried separately until the moisture content of the wet basis is about 55%, and dried by airflow until the moisture content of the wet basis is 35% Left and right, the fried beef, pork, and catfish are further broken into pieces that are easy to squeeze.

[0049] (2) Ingredients: 85 parts by weight of beef, 15 parts of pork, 5 parts of catfish meat, 8 parts of potato starch, 10 parts of soybean powder, 5 parts of insoluble grain dietary fiber, 15 parts of seasoning, mixed evenly, and tempered;

[0050] (3) Extrusion molding: Pour the quenched and tempered material into the feeding trough of the extruder, quantitatively transport it into the extruder for extrusion, and cut it with the cutting device of the extruder when extruding. The main parameters of the extruder: the temperature of...

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PUM

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Abstract

The invention discloses an extruded composite jerky and a preparation method thereof. The extruded composite jerky is prepared from the following raw materials in parts by weight in an extruded manner by a screw bolt extruding machine: 100 parts of raw meat, 5-7 parts of hydrophilic colloid, 2-20 parts of condiment and 0-30 parts of food ingredients. The preparation method comprises the following steps: ingredient pretreatment: muscle fibers are used as main raw meat, and subjected to meat cooking and crushing; compounding: the cooked and crushed meat, the hydrophilic colloid and the food ingredients are mixed uniformly according to the composition, quality adjusting is performed and a wet basis water content of all materials is controlled within the range of 35-55 percent; extrusion molding: the materials with adjusted quality is formed through extrusion by the screw bolt extruding machine; drying for dehydration: the extruded composite jerky can be obtained after drying. According to the method, the condiment can be added in any one step or two or three steps. The extruded composite jerky is short in production period, low in low manufacturing cost and good in taste; as texture main bodies are mainly formed by the muscle fibers, the ingredients can be added within a wide range.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a compound jerky and a preparation method of the compound jerky. [0002] Background technique [0003] Dried meat has a long history and is a traditional convenience food. It has high nutritional value and is easy to carry, and is very popular among consumers. According to the national standard GBT 23969-2009 "Jerky" of the People's Republic of China, the definition of "Jerky Meat" is as follows: meat jerky is made from lean meat of livestock and poultry, which is processed by trimming, precooking, dicing (or slices, strips), seasoning, reboiling, and drying. into cooked meat products. [0004] For a long time, the principle of traditional jerky processing technology has basically remained unchanged. After the raw meat is boiled and dried to reach the target moisture content, it takes several hours for air drying or natural drying. The production consumes a lot of en...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L3/14A23P1/12A23L13/10A23P30/20
Inventor 邓力杨晓玲
Owner GUIZHOU UNIV
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