Gradient temperature processing method for air-dried meat

Abstract

The present invention relates to a gradient temperature processing method for air-dried meat, which is based on vacuum pickling and gradient temperature drying and mainly consists of the following steps: selecting of chunks of lean meat, thawing and trimming into meat strips, pulse vacuum or breathing rolling and pickling, high temperature air-drying, low temperature air-drying, trimming of the meat strips, frying at low temperatures, frying at high temperatures, spreading and drying in the air, packaging, testing and storing. The processing method uses the gradient temperature air-drying method according to the moisture removing law and gel force changes in the air-dried meat protein. The air-drying time is shortened to less than 10 hours, and thus the production efficiency is improved and the cost of production is saved; meanwhile, the uniformity of the air-dried meat products reaches more than 95%, and thus the product quality is improved, the air-drying process is simplified, and the processing method lays foundations for the development of air-dried meat products with various tastes and various appearances.

Description

technical field [0001] The invention belongs to the technical field of food and its processing, and in particular relates to a gradient-variable-temperature processing method for air-dried meat, in particular to a gradient-variable-temperature processing method for air-dried beef and mutton. Background technique [0002] Air-dried meat refers to products made by "air-drying" before cooking, including air-dried beef, air-dried mutton and other characteristic traditional meat products. Air-dried beef jerky and mutton jerky are special meat products in Northwest my country. They have the characteristics of high nutritional value, high quality, delicious flavor, long shelf life, and easy to carry and eat. They are deeply loved by consumers and have huge market potential. According to preliminary statistics, the annual output of air-dried beef jerky and mutton jerky has reached more than 1 million tons, most of which are still mainly produced by small and medium-sized enterprises...

AI Technical Summary

Problems solved by technology

Natural air-drying has the advantages of simple processing equipment and low processing cost, but it is greatly affected by climate factors, such as temperature, humidity, wind speed and other conditions are difficult to control, and the air-drying time can be as long as more than 10 days. The problem of unstable quality; the hot air drying method is also called convective hot air drying. Compared with the natural air drying method, the hygienic conditions of this method are improved, and the pollution of dust and bacteria is reduced, but the air drying temperature is constant at high or low temperature, and the beef and mutton are dried at high temperature The color is dark, the content of flavor substances is low, the product quality is poor, and at low temperature, the air-drying time is long, and the economic benefit is low; the hot air-microwave segmental air-drying method can greatly shorten the air-drying time while improving product quality, but it is prone to localized Undesirable phenomena such as excessive coke and insufficient flavor substances, and high processing equipment and operating costs

To sum up, natural air-drying has low production efficiency and unstable quality, and does not use industrialized production of air-dried beef and mutton; hot air-microwave segmental air-drying requires high equipment, high operating costs, and product quality defects; hot-air air-drying is the current factory The most common technology for producing air-dried beef and mutton, if the air-dried process can be innovated, it will not only reduce operating costs, but also improve product quality, and will vigorously promote the development of the air-dried beef and mutton industry

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