Crystal dried meat and manufacturing method thereof

A production method and technology of jerky, applied in food preparation, application, food science, etc., can solve problems affecting sensory quality of products, false deterioration of products, color deterioration, etc., to improve storage stability, strengthen nutrients and functionality Ingredient, effect to prevent deterioration of color

Inactive Publication Date: 2015-10-28
CHENGDU UNIV +1
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When making jerky, the color protection method is usually used to make the product show a good color. However, due to the osmosis of blood and muscle juice remaining in the meat raw materials during long-term storage, the color of jerky will change with the increase of storage time. Deterioration seriously affects the sensory quality of the product, resulting in false deterioration of the product and waste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The making of embodiment 1 crystal beef jerky

[0016] (1) Cutting of raw meat: get beef shank and cut it into strips;

[0017] (2) Preparation of beef jerky: marinate beef strips in a marinating tank for 40 hours, then marinate them at 90°C for 40 minutes;

[0018] (3) Membraneization: the addition of salt is 1.5% of the starch quality to weigh starch and salt, after it is mixed, add water according to the mass ratio of mixed powder and water at 3:6.7, stir into a uniform starch slurry, Manually pour into the plastic casing, then put the beef strips in the starch slurry, then seal the plastic casing, put it in a 95°C water bath for 60 minutes to make it gel, finally peel off the plastic casing, and cut the beef into desired shape;

[0019] (4) Sterilization: The cut beef jerky was vacuum-packed, and then placed in a high-pressure autoclave for sterilization at 121° C. for 35 minutes.

Embodiment 2

[0020] The making of embodiment 2 crystal mutton jerky

[0021] (1) Cutting of raw meat: take lamb hind leg, trim it and cut it into blocks;

[0022] (2) Preparation of mutton jerky: marinate the mutton pieces in a marinating tank for 30 hours, marinate them at 96°C for 35 minutes, and then deep-fry them in an oil pan at 120°C for 3 minutes;

[0023] (3) Membrane: Weigh the starch and the salt substitute according to the addition amount of the salt substitute as 1.8% of the starch mass, mix them, add water according to the mass ratio of the mixed powder and water as 3:7, and stir to form a uniform mixture. After the starch slurry, manually pour it into a centrifuge tube with a cover, then place the mutton pieces in the starch slurry, place the centrifuge tube in a water bath at 98°C for 70 minutes to gelatinize, and finally remove the gelatinized mutton from the centrifuge tube Pour it out and cut it into the desired shape; the salt substitute is prepared by mixing food-grade...

Embodiment 3

[0026] (1) Cutting of raw meat: take lamb hind leg, trim it and cut it into blocks;

[0027] (2) Preparation of mutton jerky: marinate the mutton pieces in a marinating tank for 32 hours, then marinate them at 96°C for 36 minutes, and then fry them in a 120°C oil pan for 2.5 minutes;

[0028] (3) Membrane: Weigh the starch and the salt substitute according to the addition amount of the salt substitute as 1.7% of the starch mass, mix them, add water according to the mass ratio of the mixed powder and water as 3:7, and stir to form a uniform mixture. After the starch slurry, add 0.2% DHA (docosahexaenoic acid) and 0.4% AA (arachidonic acid) that account for the starch mass, manually pour it into a centrifuge tube with a cover, and then place the mutton pieces in the starch slurry. slurry, put the centrifuge tube in a 98°C water bath for 40 minutes to make it gel, and finally pour the gelatinized mutton out of the centrifuge tube and cut it into the desired shape; the salt substi...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The present invention discloses a crystal dried meat and a manufacturing method thereof. A membranization process is added to the original dried meat manufacturing process, and the membranization process includes the following steps: mixing starch with edible salt or salt substitutes, adding water and stirring to obtain a uniform mixed slurry, perfusing the mixed slurry into a mould, putting dried meat into the mixed slurry, then placing the mould in a high temperature water bath to enable the mixed slurry to be gelatinized, and finally removing the mould and cutting the dried meat into desired shapes. The membranization steps enable the starch to form transparent gels on the surface the dried meat, which can effectively improve the storage stability of the dried meat products, prevent the deterioration of color and luster of the dried meat during storage, and improve the storage time of the dried meat.

Description

technical field [0001] The invention relates to a jerky product and a processing method thereof, in particular to a crystal jerky and a manufacturing method thereof. Background technique [0002] Dried meat products are typical snack foods, which are deeply favored by consumers. Meats for making jerky include beef, mutton, pork, rabbit and so on. When making jerky, the color protection method is usually used to make the product show a good color. However, due to the osmosis of blood and muscle juice remaining in the meat raw materials during long-term storage, the color of jerky will change with the increase of storage time. Deterioration seriously affects the sensory quality of the product, resulting in false deterioration of the product and waste. At present, color-protecting agents are added to prevent the color of jerky from deepening when making jerky, but color-protecting agents are food additives. With the enhancement of consumers' health awareness, more and more co...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/176A23L1/314A23L13/10A23L7/157A23L13/40
Inventor 张崟王卫张佳敏白婷王延照唐占敏
Owner CHENGDU UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap