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Dried fermented meat and processing method thereof

A technology of meat paper and processing steps, applied in the direction of bacteria and food ingredients used in food preparation as odor improvers, food science, etc., can solve the problems of single product flavor, unfavorable product nutrition and health, etc., and achieve the effect of glossy color

Inactive Publication Date: 2016-08-31
CHACHA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The market share of leisure jerky in leisure food is increasing year by year. At present, the traditional meat paper on the market is basically processed by pressing and roasting marinated meat or minced meat. The product has a single flavor. Flavoring Ways to Add Flavor
This way is not conducive to the nutrition and health of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 100 parts of minced pork, 1 part of soy sauce, 3 parts of salt, 25 parts of sugar, 0.3 parts of monosodium glutamate, 10 parts of distarch phosphate, 1.5 parts of wine, 8 parts of vegetable oil, 5 parts of crushed peanuts, 4 parts of sesame seeds, 0.3 parts of five-spice powder, 15 parts of ice water. Mix and stir the above raw materials, and marinate for 10 hours at a low temperature below 4°C. Add 1 part concentration to 10 7 CFU / g lactic acid bacteria were inoculated into the marinated minced meat and fermented at 25°C for 18 hours. The fermented minced meat is poured into a mold and pressed into shape. The pressed meat pieces are subjected to rapid freezing at -18°C, and the central position of the meat pieces is frozen safely and then released from the mold. Use a slicer to cut the meat into thin slices with a thickness of 0.3. Place the meat slices evenly on a baking tray for low-temperature drying. After the surface moisture is completely dry, bake at 180°C f...

Embodiment 2

[0021] 100 parts of minced pork, 1 part of soy sauce, 3 parts of salt, 25 parts of sugar, 0.3 parts of monosodium glutamate, 10 parts of distarch phosphate, 1.5 parts of wine, 8 parts of vegetable oil, 5 parts of crushed peanuts, 4 parts of sesame seeds, 0.3 parts of five-spice powder, 15 parts of ice water. Mix and stir the above raw materials, and marinate for 10 hours at a low temperature below 4°C. Add 1 part concentration to 10 7 CFU / g lactic acid bacteria were inoculated into the marinated minced meat and fermented at 30°C for 48 hours. The fermented minced meat is poured into a mold and pressed into shape. The pressed meat pieces are subjected to rapid freezing at -18°C, and the central position of the meat pieces is frozen safely and then released from the mold. Use a slicer to cut the meat into thin slices with a thickness of 0.3. Place the meat slices evenly on a baking tray for low-temperature drying. After the surface moisture is completely dry, bake at 180°C f...

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Abstract

The invention discloses dried fermented meat. Fermentation agents are used for fermenting pickled meat; the mould is filled with the fermented meat, the fermented meat is pressed into meat blocks, and is fast frozen under the condition of -18 DEG C; a slicing machine is used for cutting the frozen meat blocks into slices; after the low-temperature treatment on the meat slices, high-temperature curing is performed. The dried meat produced by the method provided by the invention has the advantages that the taste is unique; fragrant crispy and delicious effects are achieved; the mouthfeel is uniform and consistent; meanwhile, the fermented special fragrance is realized; the color is greasy and bright; the dried meat belongs to the novel supplement of leisure meat products.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a fermented meat paper and a processing method thereof. Background technique [0002] The market share of leisure jerky in leisure food is increasing year by year. At present, the traditional meat paper on the market is basically processed by pressing and roasting marinated meat or minced meat. The product has a single flavor. Flavors are the way to add flavor. This way is not conducive to the nutrition and health of the product. Contents of the invention [0003] The invention proposes a kind of fermented meat paper. In combination with the market demand, the fermentation process is introduced into the processing of the meat paper, and the biological starter lactic acid bacteria is used to ferment the cured meat, so as to provide the product with a unique fermented flavor. [0004] To achieve the above object, the present invention provides the following technical solutions: ...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40A23L13/10
CPCA23V2002/00A23V2400/11A23V2200/15
Inventor 陈先保彭辉
Owner CHACHA FOOD CO LTD
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