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Manufacturing method of dry horse meat

A production method and technology for horse meat, applied in the field of food processing, can solve the problems of difficult chewing of jerky horse meat, unsuitable for consumption by the elderly, etc.

Inactive Publication Date: 2017-06-20
ANHUI YINBAIYI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are mostly beef and mutton jerky on the market, and there are few horse jerky, and horse jerky is difficult to chew, so it is not suitable for the elderly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for making jerky horse meat, specifically comprising the steps of:

[0022] (1) Pretreatment of horse meat

[0023] Select high-quality lean horse meat and soak it in cold running water at 2°C for 2 hours to remove the blood in the horse meat while ensuring that the taste of the horse meat remains unchanged. Then apply coarse salt evenly on the surface of the horse meat and let it stand for 20 minutes at 10°C. Further remove bloody water and peculiar smell in horse meat;

[0024] (2) Preparation of marinade

[0025] Combine cumin powder, pepper powder, chili powder, salt, dark soy sauce, light soy sauce, high fructose syrup, malt syrup, soybean oil, sesame oil, mature vinegar, broth, tea juice, and traditional Chinese medicine in a mass-number ratio of 20:5: 10:1:3:5:5:2:10:5:2:20:10:10 Evenly mix and prepare marinade;

[0026] (3) Marinating of horse meat

[0027] After draining the horse meat in step (1), cut it into 10cm*5cm*3cm blocks, use a marinating ...

Embodiment 2

[0035] A method for making jerky horse meat, specifically comprising the steps of:

[0036] (1) Pretreatment of horse meat

[0037] Select high-quality lean horse meat and soak it in cold running water at 5°C for 2 hours to remove the blood in the horse meat while ensuring the taste of the horse meat remains unchanged, then apply coarse salt evenly on the surface of the horse meat, and let it stand for 20 minutes at 15°C. Further remove bloody water and peculiar smell in horse meat;

[0038] (2) Preparation of marinade

[0039] Combine cumin powder, pepper powder, chili powder, salt, dark soy sauce, light soy sauce, high fructose syrup, malt syrup, soybean oil, sesame oil, mature vinegar, broth, tea juice, and traditional Chinese medicine in a mass-number ratio of 20:5: 10:1:3:5:5:2:10:5:2:20:10:10 Evenly mix and prepare marinade;

[0040] (3) Marinating of horse meat

[0041] After draining the horse meat in step (1), cut it into 10cm*5cm*3cm blocks, use a marinating mach...

Embodiment 3

[0049] A method for making jerky horse meat, specifically comprising the steps of:

[0050] (1) Pretreatment of horse meat

[0051] Select high-quality lean horse meat and soak it in cold water at 4°C for 2 hours to remove the blood in the horse meat while ensuring that the taste of the horse meat remains unchanged. Then apply coarse salt evenly on the surface of the horse meat and let it stand for 20 minutes at 12°C. Further remove bloody water and peculiar smell in horse meat;

[0052] (2) Preparation of marinade

[0053] Combine cumin powder, pepper powder, chili powder, salt, dark soy sauce, light soy sauce, high fructose syrup, malt syrup, soybean oil, sesame oil, mature vinegar, broth, tea juice, and traditional Chinese medicine in a ratio of 20:5 in parts by mass: 10:1:3:5:5:2:10:5:2:20:10:10 Evenly mix and prepare marinade;

[0054] (3) Marinating of horse meat

[0055] After draining the horse meat in step (1), cut it into 10cm*5cm*3cm blocks, use a marinating mac...

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Abstract

The invention relates to a manufacturing method of dry horse meat. The manufacturing method specifically comprises the following steps: (1) pre-treating horse meat; (2) preparing marinade; (3) pickling the horse meat; (4) baking the horse meat; (5) sterilizing, performing vacuum packaging to obtain the dry horse meat. The horse meat is repeatedly treated to completely remove the bloody water so as to guarantee that the horse meat is excellent in flavor, good in taste and free from extraneous odor; the special marinade is used for pickling the horse meat, and then the pickled horse meat is dried in a dryer to guarantee that the horse meat is tasty and unique in flavor; due to the marinade-saturated internal of the horse meat, the horse meat is uniformly heated in the baking, the meat quality is crisp and tender; the baked horse meat is air-dried by use of cold air to further avoid the old of the horse meat quality, the mouthfeel of the horse meat is improved so that that consumer with bad teeth can eat the horse meat.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for making jerky horse meat. 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. Horse meat is rich in protein, vitamins and minerals such as calcium, phosphorus, iron, magnesium, zinc, selenium, etc. It can restore liver function, prevent anemia, promote blood circulation, prevent arteriosclerosis, and enhance human immunity. [0003] At present, there are mostly beef and mutton jerky on the market, and there is very little jerky horse meat, and jerky horse meat is difficult to chew and is not suitable for the elderly. Contents of the invention [0004] In order to solve the above problems, the invention provides a method for making jerky horse meat. [0005] The present invent...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/70
Inventor 王勇
Owner ANHUI YINBAIYI FOOD
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