Method for producing dried horse meat

A production method and horse meat technology, applied in the field of food processing, can solve the problems of poor taste of fresh horse meat, low utilization rate of horse meat, reluctance to eat, etc., and achieve the effects of short production process, easy storage and convenient consumption

Inactive Publication Date: 2016-06-29
黄业爱
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But because the mouthfeel of fresh horse meat is not good, make the utilization rate of horse meat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Example 1, a method for making jerky horse meat: it is made by using the following raw materials in the weight ratio: adding 50-100 grams of salt, 20-30 grams of white wine, and 5 thirteen spice powder to every 2000 grams of horse leg meat -10 grams, 5-15 grams of chili powder, 20-30 grams of white vinegar, 15-25 grams of monosodium glutamate, 15-20 grams of pepper, 20-50 grams of ginger, 50-100 grams of ginkgo powder, 50-100 grams of carrot powder, potatoes Powder 30-50 grams; when making, put all the ingredients into the sliced ​​horse leg meat, mix well, put it in a ventilated place at 15-20 ℃ for 10-24 hours, then steam for 1-2 hours, take it out, and dry Until the water content is lower than 3%, that is to say.

Embodiment 2

[0010] Embodiment 2, the preparation method of a kind of horse meat jerky described in embodiment 1: it is to adopt the raw material of following weight ratio to make: add salt 75-85 grams, white wine 24-26 grams to every 2000 grams of horse leg meat , thirteen spice powder 7-9 grams, chili powder 11-13 grams, white vinegar 24-26 grams, monosodium glutamate 19-21 grams, pepper 16-18 grams, ginger 35-40 grams, ginkgo powder 70-80 grams, carrot powder 65-75 grams, 35-45 grams of potato powder; when making, put all the ingredients into the sliced ​​horse leg meat, mix well, put it in a ventilated place at 17-19°C for 15-18 hours, and then steam for 1.5 hours , taken out, dried until the water content is less than 3%, that is, too.

Embodiment 3

[0011] Embodiment 3, the preparation method of a kind of horse meat jerky described in embodiment 1: it is to adopt the raw material of following weight ratio to make: add salt 80 grams, white wine 25 grams, thirteen spices 8 grams of chili powder, 12 grams of chili powder, 25 grams of white vinegar, 20 grams of monosodium glutamate, 17 grams of pepper, 38 grams of ginger, 75 grams of ginkgo powder, 70 grams of carrot powder, and 40 grams of potato powder; Mix the horse leg meat evenly, put it in a ventilated place at 18°C ​​for 17 hours, then steam it for 1.5 hours, take it out, and dry it until the water content is less than 3%.

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PUM

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Abstract

The invention relates to a method for producing dried horse meat. The dried horse meat comprises the following raw materials by weight ratio: in 2000 g of horse leg meat, adding 50-100 g of salt, 20-30 g of liquor, 5-10 g of thirteen-spices powder, 5-15 g of chili powder, 20-30 g of white vinegar, 15-25 g of monosodium glutamate, 15-20 g of Chinese prickly ash, 20-50 g of ginger, 50-100 g of ginkgo powder, 50-100 g of carrot powder, and 30-50 g of potato powder. A production method comprises the following steps: placing all the burdens in the sliced horse leg meat, uniformly mixing the raw materials, placing the materials at a ventilation position at the temperature of 15-20 DEG C for 10-24 hours, then steaming the raw materials for 1-2 hours, taking the materials out, and drying until the water content is lower than 3% to obtain the product. The production method is simple, and the produced dried horse meat has the advantages of delicious taste and convenient eating.

Description

technical field [0001] The invention relates to a method for making jerky horse meat, which belongs to the technical field of food processing. Background technique [0002] Horse meat is fresh and tender, with less fat, and has a unique flavor and rich nutritional value. It is an important part of the culinary traditions of many countries in Europe, South America and Asia. The eight countries that consume the most horse meat consume an estimated 4.7 million horses per year. Because the number of horses is small and the price is relatively high, the market penetration rate is not as high as that of beef and mutton. Horse meat is rich in protein, vitamins, calcium, phosphorus, iron, magnesium, zinc, selenium and other minerals. Preventing anemia, promoting blood circulation, preventing arteriosclerosis, and enhancing human immunity are one of the famous traditional Kazakh delicacies. But because the taste of fresh horse meat is not good, the utilization rate of horse meat i...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314
Inventor 黄业爱
Owner 黄业爱
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