Tender jerky preparation method

Abstract

The invention discloses a method for making tenderized jerky, which comprises the following production steps: (1), taking fresh pork or fresh beef and cutting them into pieces; (2), taking spices and wrapping them in gauze, and mixing them with the pieces of meat and guar gum powder), sodium pyrophosphate, wheat tissue protein, put into the pot, add water and boil until at least 1 / 3 of the water remains; (3), add soy sauce, sugar, salt and continue to cook until the The soup in the pot is finished; (4), take out the meat piece and bake it in the oven; (5), wrap the meat piece tightly with gauze, and then put the meat piece in a microwave oven for tenderization; (6) ), cutting off the charred part on the surface of the meat after microwave tenderization, and then cutting it into 1-2 cubic centimeters to obtain semi-finished meat jerky; (7), baking semi-finished meat jerky in a drying room, and packaging it to obtain product. The production method of the invention is easy to operate, has short production time and few additives, and the jerky produced is rich in nutrition, 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 met...

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