Production method of tender vacuum dried minced meat

Abstract

The invention discloses a production method of tender vacuum dried minced meat. The method comprises the following steps: (1) preparing raw meat; (2) adding auxiliary materials in the raw meat, stirring uniformly, preserving the meat to prepare meat stuffing; (3) preserving the meat stuffing at 0-4 DEG C for 16-18 hours; (4) adding wheat tissue proteins, mixing the wheat tissue proteins and the meat stuffing uniformly, spreading the meat stuffing to form rectangular meat slices, placing the meat slices in a drying house, baking the meat slices at 55 DEG C for 1 hour, baking the meat slices at 65 DEG C for 2 hours and then baking the meat slices at 75 DEG C for 3 hours, after the baking is finished, taking out and quickly cooling the meat slices to prepare dried minced meat; (5) demoulding the dried minced meat, tiling the dried minced meat on a baking tray, baking the dried minced meat to release oil; (6) flattening the dried minced meat to prepare a semi-finished product, (7) sterilizing and tendering the semi-finished product; (8) adding water to cool the semi-finished product to the ordinary temperature, and blow-drying to prepare the product. The product produced according to the method is rich in nutrients, has good glossiness and a long quality guaranteeing period, tastes good, and is elastic, crisp externally and tender internally.

Description

technical field [0001] The invention relates to the field of food, in particular to a production method of tenderized vacuum minced meat. Background technique [0002] In recent years, there are more and more types of leisure meat products, and its diversified tastes are favored by consumers. Especially jerky is people's favorite leisure food, and is welcomed by people from all levels of consumption. The traditional jerky has a long production cycle and time-consuming sifting. It is not suitable for large-scale industrial production, and the texture is hard, tough, and the flavor is single. The product is easy to oxidize and moldy. Contents of the invention [0003] In order to meet people's needs, the invention provides a production method of tenderized vacuum minced meat. [0004] The production method of the tenderized vacuum minced meat of the present invention is characterized in that it comprises the following production steps: [0005] (1) Select lean pork and be...

AI Technical Summary

Problems solved by technology

Traditional jerky has a long production cycle and time-consuming sifting. It is not suitable for large-scale industrial production. It is hard, tough, and has a single flavor. The product is easy to oxidize, moldy and deteriorate. It is necessary to further extend the shelf life.