Tender jerky preparation method

Abstract

The invention discloses a tender jerky preparation method comprising the following production steps: (1) cutting fresh pork or fresh beef into pieces; (2) wrapping spices with gauze, placing the spices, the meat, guar gum powder, sodium pyrophosphate and wheat tissue proteins in a pot, adding water, and boiling until at least 1 / 3 water is left; (3) adding soy sauce, sugar and salt, continuing boiling to concentrate soup until no soup is left in the pot; (4) taking out the meat and baking the meat in an oven; (5) tightly wrapping the meat with gauze, and placing the meat in a micro-wave oven to tender the meat with microwave; (6) cutting off coked parts on the surface of the meat tendered by microwave, and cutting the meat into pieces of 1-2 cubic centimeters, thus preparing semi-finished jerky; (7) baking the semi-finished jerky in a drying house, and packing the semi-finished jerky to prepare the product. The production method provided by the invention is easy to operate and short in production time and adopts a few additives, and the prepared jerky is rich in nutrients and is fresh, tender and delicious.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing tenderized jerky. Background technique [0002] Tenderness is one of the key qualities of jerky products. At present, physical tenderization methods (mainly vacuum tumbling methods), chemical tenderization methods (adding phosphate, calcium salt, etc.) and biological tenderization methods (adding enzymes, etc.) are used to produce tenderized jerky. The chemical tenderization method takes a long time and mostly destroys the structure of the meat; the chemical tenderization method will affect the safety of the meat because of the addition of chemical substances; the biological tenderization method is greatly affected by temperature and pH value, and it is difficult to control the enzyme activity. Contents of the invention [0003] In order to solve the above problems, the present invention provides a method for making tenderized jerky. [0004] The preparation metho...

AI Technical Summary

Problems solved by technology

At present, physical tenderization methods (mainly vacuum tumbling methods), chemical tenderization methods (adding phosphate, calcium salt, etc.) and biological tenderization methods (adding enzymes, etc.) are used to produce tenderized jerky. The chemical tenderization method takes a long time and mostly destroys the structure of the meat; the chemical tenderization method will affect the safety of the meat because of the addition of chemical substances; the biological tenderization method is greatly affected by temperature and pH value, and it is difficult to control the enzyme Activity