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Processing method of functional kelp dried meat slices

A processing method and functional technology, applied in the processing field of functional kelp jerky, can solve the problems of restricting the development of the jerky meat industry, single nutrient content, and "insufficient chewiness" to achieve unique flavor, soft texture, and four aromas. overflow effect

Inactive Publication Date: 2019-01-01
FUJIAN YIDA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] With the change of people's consumption concept, the safety and nutrition of jerky products are the focus of consumers' attention. Secondly, due to the lack of scientific technical theory for guidance, traditional jerky has dry and hard taste, insufficient "chewiness" and single nutritional components. problems, seriously restricting the development of dried meat industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A processing method of functional seaweed pork jerky comprises the following steps in sequence:

[0032] (1) Slicing: after thawing the frozen pork at 4°C, cut it into pork slices with a thickness of 1mm;

[0033] (2) Rolling: after rolling, the area of ​​pork slices is expanded to twice the original area;

[0034] (3) Marinating: Put the pork slices into the seasoning, and marinate them at room temperature (generally 20-25°C) for 3 hours; during this period, perform rolling and kneading treatment 3 times;

[0035] (4) Baking: Arrange and pave the pork slices marinated in step (3) according to the specified specifications, and bake them into a half-cooked state for the first time. The baking temperature is: 75°C, and the baking time is 3 Hours; apply seaweed slurry evenly on both sides of the above-mentioned semi-cooked pork slices, bake for the second time at 160°C for 3 minutes, turn over and bake for 2 minutes to flatten; then brush honey on both sides, bake for the...

Embodiment 2

[0045] A processing method of functional dried kelp beef, comprising the following steps in sequence:

[0046] (1) Slicing: After thawing the frozen beef at 5°C, cut it into beef slices with a thickness of 1mm;

[0047] (2) Rolling: after rolling, the area of ​​beef slices is expanded to 1.2 times of the original area;

[0048] (3) Marinating: put the beef slices into the seasoning, and marinate at room temperature for 4 hours; during this period, perform rolling and kneading treatment 4 times;

[0049] (4) Baking: Arrange and pave the beef slices marinated in step (3) according to the specified specifications, and bake them into a half-cooked state for the first time. The temperature of the baking is: 78°C, and the baking time is 2 Hours; apply seaweed slurry evenly on both sides of the above-mentioned half-cooked beef slices, bake for the second time at 150°C for 4 minutes, turn over and bake for 2 minutes to flatten; then brush honey on both sides, bake for the third time ...

Embodiment 3

[0059] A processing method of functional kelp dried mutton comprises the following steps in sequence:

[0060] (1) Slicing: after thawing the frozen mutton at 5°C, cut into mutton slices with a thickness of 2mm;

[0061] (2) Rolling: After rolling, the area of ​​the mutton slices is expanded to 1.3 times the original area;

[0062] (3) Pickling: put the mutton slices into the seasoning, and marinate at room temperature for 5 hours; during this period, roll and knead for 4 times;

[0063] (4) Baking: Arrange and spread the mutton slices marinated in step (3) according to the specified specifications, and bake them into a half-cooked state for the first time. The baking temperature is: 79°C, and the baking time is 3 Hours; apply kelp slurry evenly on both sides of the above half-cooked lamb slices, bake for the second time at 165°C for 4 minutes, turn over and bake for 2 minutes to flatten; then brush honey on both sides, bake for the third time at 135°C for 2 minutes, turn ove...

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PUM

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Abstract

The invention relates to the technical field of food preparation, in particular to processing of functional kelp dried meat slices. Processing of the functional kelp dried meat slices comprises the following steps of (1) slicing; (2) rolling; (3) pickling, wherein meat slices are placed into seasoner, pickling is conducted for 2-5 hours at a room temperature, and meanwhile, rolling and rubbing treatment is conducted for 3 to 4 times; (4) baking, wherein the meat slices pickled in the step (3) are sorted and spread out according to assigned specifications, and baking is conducted; (5) cooling,packaging and sterilization to obtain the functional kelp dried meat slices. According to processing of the functional kelp dried meat slices, on the basis of traditional dried meat slice production technologies in combination with a kelp component, functional characteristics of high dietary fibers of kelp and oxidation resistance of kelp polyphenols are brought into play, the problems that according to traditional dried meat slices, the safety is poor, the taste is dry and hard, chewiness is not enough, nutrient components are single, and the like are solved, and the produced functional kelpdried meat slices have complementary nutrients, unique taste and layers of flavor, and are crispy on the outside and soft on the inside.

Description

technical field [0001] The invention relates to the technical field of food preparation, in particular to a processing method of functional dried kelp meat. Background technique [0002] In the existing production process of jerky, merchants add preservatives and antioxidants in order to prolong the shelf life of jerky. Preservatives generally use nitrite, and antioxidants generally use sodium erythorbate. It can be converted into amine nitrite, which is a carcinogen that is extremely harmful to the human body; antioxidants can easily cause diseases such as prostate cancer. Natural antioxidants have the advantages of antibacterial and anti-oxidation, safety and high efficiency, no side effects, anti-corrosion and fresh-keeping, etc., and have broad application prospects in improving meat quality. [0003] Studies have shown that kelp polyphenols are polymers of 1,3,5-phloroglucinol, and its unique structure endows kelp polyphenols with a variety of biological activities, in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/70A23L13/40A23L13/50A23L17/60A23L17/10A23L33/105A23L33/10A23L5/10A23B4/20
CPCA23B4/20A23V2002/00A23L5/10A23L13/10A23L13/42A23L13/57A23L13/72A23L17/10A23L17/60A23L17/75A23L33/10A23L33/105A23V2200/02A23V2200/30A23V2250/2132
Inventor 吴丽珍邱舒琼邱碧香冯飞
Owner FUJIAN YIDA FOOD CO LTD
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