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A kind of air-dried meat product and processing method thereof

A processing method and technology for meat products, which are applied in food ingredients as taste improvers, food science and other directions, can solve the problems of pollution, flavor, texture and taste decline, lack of functions such as microorganisms, etc., and achieve the effect of easy preservation

Active Publication Date: 2020-12-04
北屯额河草原食品有限责任公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The problems of the traditional production method are: it can only be processed in the low temperature season, and it cannot be processed on a large scale all year round, and there are hidden dangers such as unfavorable microorganisms and harmful substance pollution in the processing process; The absence of microbes leads to the complete absence of the effects of microorganisms, which greatly reduces the unique flavor, texture and taste of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1 curry-flavored air-dried beef

[0020] (1) Preparation of raw and auxiliary materials: Take beef, deboning and dividing, take lean meat, put it in a refrigerator at 2°C for 16 hours, take it out and cut it into strips with a diameter of 3cm; take white sugar and curry powder for later use;

[0021] (2) Production of fermented soya bean sauce: take soybeans, soak them in warm water at 45°C until softened, steam for 2.5 hours until mature (turn up and down once during the steaming process), remove and cool, and inoculate bacterial fermented soya bean koji. The amount is 2.0g / kg (every 1kg of soybeans is inoculated with 2.0g of bacterial fermented soy bean fermented koji). Put the inoculated soybeans in a bamboo sieve, cover them, put them on a shelf for 21 days, and cultivate them for 21 days until a strong aroma is produced. It can be taken off the shelf. After being taken off the shelf, 18% of the weight of soybeans is added with salt, 1% of white wine and ...

Embodiment 2

[0025] Example 2 Five-spice air-dried turkey

[0026] (1) Preparation of raw materials and auxiliary materials: Slaughter and divide the turkey, remove the lean meat, place it in a refrigerator at 4°C for 12 hours, cut it into strips with a diameter of 2.5cm; take white sugar and five-spice powder for later use ;

[0027] (2) Production of fermented soya bean sauce: take soybeans, soak them in warm water at 50°C until softened, steam for 2 hours until mature (turn up and down once during the steaming process), take out and cool, inoculate bacterial fermented soya bean koji, and inoculate The amount is 2.5g / kg (every 1kg of soybeans is inoculated with 2.5g of bacterial fermented soy bean fermented koji). Put the inoculated soybeans in a bamboo sieve, cover them, put them on a shelf to enrich the bacteria for 15 days, and wait until a strong aroma is produced. It can be taken off the shelf. After being taken off the shelf, 16% of the soybean weight is added with salt, 1.5% of w...

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PUM

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Abstract

The invention discloses an air-dried meat product and a processing method thereof. The method comprises the steps of preparing raw materials and auxiliary materials, making fermented soy sauce, pickling, hanging to dry, air-drying and packaging. The koji is inoculated into soybeans, and the Bacillus tempeh, Bacillus subtilis, lactic acid bacteria and micrococcus contained in the fermented koji are cultured in soybeans, and then mixed with raw meat as a marinade, after pickling fermentation and After the air-drying process in the intermittent heating and cooling mode, the beneficial microorganisms in the marinade are fully fermented in the meat to process a meat product with a unique fermented flavor of slowly air-dried fermented products. The method of the invention enables large-scale, standardized and safe production of air-dried meat products.

Description

technical field [0001] The invention relates to a meat product and a processing method thereof, in particular to an air-dried meat product and a processing method thereof. Background technique [0002] Air-dried meat products have the advantages of unique taste, maintaining the natural flavor of livestock meat, convenient processing, storage and transportation, and rich nutrition. The traditional production method of air-dried meat products is to cut off the lean meat immediately after slaughtering the meat animals in low temperature seasons, cut them into long strips, and hang them outdoors to dry naturally. The problems of the traditional production method are: it can only be processed in the low temperature season, and it cannot be processed on a large scale all year round, and there are hidden dangers such as unfavorable microorganisms and harmful substance pollution in the processing process; The absence of microbes leads to the complete absence of the effects of micro...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/10A23L13/50A23L13/40A23L11/00A23L11/50
CPCA23V2002/00A23V2200/16
Inventor 肖跃新王卫张佳敏任刚白婷刘新峰
Owner 北屯额河草原食品有限责任公司
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