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Acid and hot dried venison and making method thereof

A technology of hot and sour dried venison, applied in the field of hot and sour dried venison and its production, can solve the problems of few types and difficult to meet the needs of various flavors of dried venison, and achieve unique flavor, high nutritional value and excellent taste Good results

Inactive Publication Date: 2018-02-16
桐梓县贵荣梅花鹿养殖场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

People are getting richer and living standards are getting higher and higher, and the demand for venison is also increasing. In order to meet people's demand for venison, the scale of artificially breeding deer is increasing, and the output of venison is also increasing. There are more and more types of venison products, and the most common one is to make venison jerky. The traditional venison jerky is mostly spiced and spicy. Venison Jerky Demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of hot and sour venison jerky, comprising the following steps:

[0018] (1) Raw material pretreatment: Wash the venison and cut it into pieces with a length of 12cm, a width of 6cm, and a thickness of 0.5cm, then put it in a pot and cook it, then remove and drain the water for later use, and wash the tomatoes Cut into 2-4 pieces evenly and set aside; wash the chili millet, ginger, pepper, and garlic cloves and set aside.

[0019] (2) Pickling: After the raw materials are pretreated, take them by weight: 100 parts of venison, 25 parts of tomato, 15 parts of millet pepper, 6 parts of salt, 9 parts of ginger, 2 parts of pepper, 8 parts of garlic, 45 parts of water Mix the parts evenly, then put it into the tank and cover it, and then move it to the low temperature room to marinate for 10 days; the water is cold boiled water, and the water temperature is controlled at 13°C.

[0020] (3) Drying: After marinating, the venison is picked up and cut into sm...

Embodiment 2

[0022] A preparation method of hot and sour venison jerky, comprising the following steps:

[0023] (1) Raw material pretreatment: Wash the venison and cut it into pieces with a length of 13cm, a width of 8cm, and a thickness of 0.5cm, then put it in a pot and cook it, then remove and drain the water for later use, and wash the tomatoes Cut into 2-4 pieces evenly and set aside; wash the chili millet, ginger, pepper, and garlic cloves and set aside.

[0024] (2) Pickling: After the raw materials are pretreated, take them by weight: 120 parts of venison, 28 parts of tomato, 13 parts of millet pepper, 7 parts of salt, 10 parts of ginger, 3 parts of pepper, 10 parts of garlic, 50 parts of water Mix the parts evenly, then put it into the tank and cover it, and then move it to the low temperature room to marinate for 7 days; the water is cold boiled water, and the water temperature is controlled at 15°C.

[0025] (3) Drying: After marinating, the venison is picked up and cut into s...

Embodiment 3

[0027] A preparation method of hot and sour venison jerky, comprising the following steps:

[0028] (1) Raw material pretreatment: Wash the venison and cut it into pieces with a length of 15cm, a width of 5cm, and a thickness of 0.5cm, then put it in a pot and cook it, then remove and drain the water for later use, and wash the tomatoes Cut into 2-4 pieces evenly and set aside; wash the chili millet, ginger, pepper, and garlic cloves and set aside.

[0029] (2) Pickling: After the raw materials are pretreated, take them by weight: 120 parts of venison, 22 parts of tomatoes, 20 parts of spicy millet, 8 parts of salt, 8 parts of ginger, 3 parts of pepper, 9 parts of garlic cloves, 55 parts of water Mix the parts evenly, then put it into the tank and cover it, and then move it to the low temperature room to marinate for 7 days; the water is cold boiled water, and the water temperature is controlled at 15°C.

[0030] (3) Drying: After marinating, the venison is picked up and cut ...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to acid and hot dried venison and a making method thereof. The acid and hot dried venison is made from the following raw materials in parts by weight: 80-130 parts of venison, 20-30 parts of tomatoes, 12-20 parts of capsicum frutescens, 5-8 parts of table salt, 7-11 parts of fresh ginger, 1-3 parts of Chineseprickly ash, 7-10 parts of garlic cloves and 30-60 parts of water. The making method of the acid and hot dried venison comprises the following steps of pretreating the raw materials, performing pickling and performing baking. According to the acid and hot dried venison and the making method thereof disclosed by the invention, the tomatoes, the capsicum frutescens and the venison are used as mainmaterials, the fresh ginger, the Chinese prickly ash and the garlic cloves are used as auxiliary materials, and the made acid and hot dried venison is good in mouth feel, unique in flavor, capable ofstimulating the appetite and promoting digestion, and high in nutrient value.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to hot and sour venison jerky and a preparation method thereof. Background technique [0002] Venison, a common wild game cooking material, is tender and tender: delicious, lean meat, less connective tissue, can be cooked in a variety of dishes, venison is rich in protein, fat, inorganic salt, sugar and a certain amount of vitamins , and is easy to be digested and absorbed by the human body. Traditional Chinese medicine believes that venison is sweet in taste, warm in nature, and has the effect of nourishing the five internal organs and blood vessels. People are getting richer and living standards are getting higher and higher, and the demand for venison is also increasing. In order to meet people's demand for venison, the scale of artificially breeding deer is increasing, and the output of venison is also increasing. There are more and more types of venison pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/00
CPCA23L13/10A23L13/428A23L13/70A23L33/00A23V2002/00A23V2200/30A23V2200/32
Inventor 王启荣
Owner 桐梓县贵荣梅花鹿养殖场
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