A method for making Jinhua jerky by mixing Jinhua ham and pork

Abstract

The invention discloses a method for making Jinhua dried meat slice from a mixture of Jinhua ham and pork. The method employs the Jinhua ham and fresh pork hind leg muscle as raw materials, with PA enzyme he and TG enzyme being added therein for improving the meat quality of the dried meat slice, and ginkgetin being added therein for improving the oxidation quality of the dried meat slice. The optimal additive amount of the Jinhua ham is 8%. The method has the advantages of combining the characteristics of conventional flavor of the Jinhua ham with the characteristics of making conventional dried pork meat slice. By organically combining the characteristics of both the Jinhua ham and the dried meat slice, the difficulty in the making techniques of the Jinhua ham is successfully overcome, thereby effectively solving the problems that the conventional dried meat slice is not tasty enough and is single in flavor. The raw material Jinhua ham contains salt, therefore edible salt is no longer needed to be added in making the product, and the low-salt characteristic is in accordance with the demands of modern people. After the quality modifying agents are added in, the Jinhua dried meat slice is soft in meat quality, is easy to chew, and is elastic and dense. The ginkgetin being added in is a natural antioxidant which is able to effectively remove the free radical from the Jinhua dried meat slice, thereby improving the oxidization quality of the product.

Description

technical field [0001] The invention relates to the application field of food technology, in particular to a preparation method of Jinhua jerky. Background technique [0002] At present, Jinhua ham has many problems in product processing, such as backward technology, poor equipment, long production cycle, restricted by climate and special regional conditions; in terms of product quality, there are also many problems such as high salt content and serious fat oxidation. . Therefore, since the 1960s, the domestic research direction in my country has mainly been the modernization of traditional crafts. Currently, the formation mechanism and production regulation of flavor substances (aroma substances and taste substances) are being studied in depth. Since the 1980s, experts and scholars have successively carried out some research reports on the microbiological characteristics of Jinhua ham, the composition of flavor substances, the chemistry of pigment substances, the anti-oxid...

AI Technical Summary

Problems solved by technology

[0003] In terms of dried meat, due to the problems of single ingredients, dry and hard texture, rough taste and other problems in the dried pork produced under the traditional process conditions

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