Air dried meat and preparing method thereof

Abstract

The invention discloses air dried meat which comprises the following raw materials in parts by weight: 65-85 parts of fresh pork, 0.01-0.03 part of aginomoto, 0.05-0.09 part of white sugar, 0.02-0.04 part of fennel, 0.003-0.02 part of cooking wine, 0.1-0.3 part of salt, 1.2-2.2 parts of amomum tsao-ko, 0.4-0.6 part of kaempferiae, 0.8-1.2 parts of anise, 1.6-2.4 parts of clove, 2.5-4.5 parts of cinnamon and 2-4 parts of pepper. According to the air dried meat, flowing air with the temperature of below 12 DEG C lowly permeates inside the meat to ensure that water is evaporated, and original nutritional ingredients and special faint scent flavor of a meat product can be kept, the prepared air dried meat is fat but not greasy, and the expiration date is relatively long (at least half a year) under the condition of no use of a preservative. Compared with other preparing methods, the preparing method has the advantages that a processing technique is simplified, any artificial added pigments, seasoning, preservative and other chemical raw materials are not added in the processing procedure, the secondary pollution is prevented, the original taste and flavour are kept, and the taste application range is wide.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to air-dried meat and a preparation method thereof. Background technique [0002] Air-dried meat is a kind of traditional meat food. In the nomadic life of the Mongolian people for thousands of years, when the herdsmen slaughtered and cooked the hunted wild animals or raised domestic animals, when they ate the leftovers, in order to use these leftovers To store them for carrying or occasional use, these leftover meats are hung up in the wild after adding salt, and dried in the wind and sun. In the absence of refrigeration technology and equipment in the past, traditional air-dried beef and mutton products are only a means of preserving meat and a way for human beings to obtain animal protein sources for survival and living, so they do not pursue pleasing appearance and Enjoy the palate. Now, with the development of the economy and the advancement of science and...

AI Technical Summary

Problems solved by technology

In order to increase productivity, increase the variety of tastes, and prolong the storage time, methods such as drying, drying, smoking, and drying are used to accelerate the dehydration of jerky, and methods of adding umami flavoring agents and various seasonings are used to change the flavor. For the taste of dried meat, the method of adding preservatives is used to prolong the storage time of dried meat. In this way, not only the unique flavor of air-dried meat is lost, but also it is harmful to people’s health. The fuel coal used in the preparation of air-dried meat The burning of charcoal, charcoal, etc. seriously pollutes the environment, and some air-dried meat is added with preservatives, which will have a great impact on the health of the human body after eating. The guarantee period is short when no preservatives are used. It takes a long time to cook and the production process is complicated