Dried camel meat slices and preparation method thereof

Abstract

The invention discloses dried camel meat slices and a preparation method thereof. The dried camel meat slices are prepared from the following raw materials: 800-1200 parts of camel meat and auxiliarymaterials, wherein the auxiliary materials comprise 80-100 parts of soy sauce, 90-110 parts of edible salt, 70-110 parts of white granulated sugar, 27-39 parts of chili pepper oil, 11-23 parts of sesame seed oil, 10-30 parts of cooking wine, 11-23 parts of dry red wine, 1-5 parts of pepper powder, 3-7 parts of monosodium glutamate, 3-7 parts of Chinese prickly ash powder, 3-7 parts of five-spice powder, 3-7 parts of dried fig fruits, 3-7 parts of dried raspberries, 3-7 parts of dried rosa roxburghii tratt fruits, 3-7 parts of dried orange peel and 3-7 parts of olive leaves. The active ingredients synergistically take an effect so as to achieve the purpose of tenderizing camel meat texture and enhancing typical characteristics of the novel camel jerky product; and thus, the prepared dried camel meat slices are uniform in color and luster, brownish-red in color, lustrous, tight in texture, neat in shape, flat on surface, uniform in thickness, free of raw slices or burnt slices, good in flavor as well as fine and smooth in taste, and has aftertaste. The dried camel meat slices have aroma of camel meat, and are mellow in flavor, spicy with slight sweetness and better in taste comparedwith retailed dried meat slice products in terms of taste; moreover, the dried camel meat slices are low in fat content, high in protein content and low in sugar content, so that the dried camel meatslices are a meat product with low fat content and high protein content. The dried camel meat slices belong to novel dried meat slice products, and have high practical values.

Description

technical field [0001] The invention belongs to the field of food, in particular, the invention belongs to the technical field of dried camel meat. Background technique [0002] Camels belong to the class Mammalia, Artiodactyla, Camelidae, and Camelus in zoological classification. The total number of camels in the world is about 30 million. According to the number of humps on their backs, they are divided into dromedary camels and bactrian camels. Bactrian camels, also known as Asian camels, are mainly distributed in Central Asia, the Middle East, Mongolia and Northwest China. Xinjiang Bactrian camels are produced in the borders of the Junggar Basin and the Tarim Basin in Xinjiang, as well as the desert grasslands and desert grassland grasslands on the north and south slopes of the Tianshan Mountains. [0003] Camel meat is a "high-protein, high-moisture, low-fat" meat, rich in calcium, phosphorus, iron, vitamin A, vitamin B, and niacin, and is a good source of nutrition. ...

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to provide a kind of dried camel meat and its preparation method. The present invention takes camel meat as raw material, adds soy sauce, salt, chili oil, white sugar, sesame oil, cooking wine, dry red wine, monosodium glutamate, pepper powder, pepper powder , five-spice powder, dried fig pieces, dried raspberry pieces, dried prickly pear pieces, tangerine peel, olive leaves as auxiliary materials, by adding dried fig pieces, dried raspberry pieces, dried prickly pear pieces, tangerine peel , olive leaves, and the synergistic effect of each active ingredient to achieve the effect of tenderizing the meat quality of camel meat and enhancing the antioxidant capacity of camel meat, overcoming the problems of poor taste, unfavorable chewing and indigestibility of traditional camel meat, in line with the "safety, It is a new type of food that is safe, healthy, nutritious and in line with the development of the times. It can realize industrialized continuous production and has extensive practical value.

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