Dried meat slice preparation method

Abstract

The invention discloses a dried meat slice preparation method. The dried meat slice preparation method comprises chopping, curing, spreading and sieving, drying and baking, and particularly comprises the following steps: taking meat paste, salt and composite phosphate according to formula amounts, adding a functional protein peptide, and performing chopping to obtain chopped meat paste; adding cooking wine, five spice powder, white sugar, glucose, glutamine transaminase, carrageenan and konjac glucomannan into the chopped meat paste according to formula amounts, performing uniform mixing and curing, taking out to obtain cured meat paste; uniformly and consistently performing spreading and sieving; and drying a sieve plate, taking out semi-finished dried meat slice, and performing cooling, baking, press-cutting and packaging to obtain dried meat slice. The dried meat slice preparation method is simple and feasible and high in mechanical operation degree; the adopted meat paste can be either ground meat or leftovers, so that the raw material utilization ratio can be improved, and industrial large-scale production is easy; and by adoption of the preparation method, the dried meat slice is favorable in flavor, greasy feeling, tenderness, water-retaining property, elasticity and cohesiveness, long in storage and shelf life and improved in quality.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing dried meat. Background technique [0002] Dried meat has a long history. As early as in "Zhou Li", there are written records about dried meat. There is a saying in "Book of Rites" that "the cow repairs the dried deer". sentence. In the "Qi Min Yao Shu" of the Northern Wei Dynasty, there is a special chapter: "Preserved La", which introduces the production and varieties of dried meat. In the Southern and Northern Dynasties, there were five-flavored preserved, white preserved, sweet and crisp preserved. In the Tang Dynasty, there were Chimingxiang preserved and Hongqiu preserved. Dried meat is a cooked meat jerky food made of livestock and poultry meat as the main raw material, with seasoning and auxiliary materials, roasted and cooked. It has the characteristics of rich nutrition, easy to carry, and good taste. With the increase of people going out on vacat...

AI Technical Summary

Problems solved by technology

However, flavored dried meat is a dried meat product with a moisture content of about 20%, a protein content of 30%, and a fat content of about 10-20%, which causes it to be susceptible to bacterial contamination during production, storage, and transportation. A series of problems such as deterioration of product color and fat oxidation

At present, the main problems in the processing of jerky are: easy to be contaminated by microorganisms during storage, and the amount of preservatives exceeds the standard; loose texture, poor chewiness; unstable product color; high fat content, easy oxidation, unstable product flavor; processing technology lagging behind

However, the preparation method has a long preparation time period, and at the same time, nitrite is added, and the obtained jerky has certain hidden dangers, which is not easy to be accepted by consumers.

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