Air-dried meat preparation method based on vacuum drying

Abstract

The invention discloses an air-dried meat preparation method based on vacuum drying and belongs to the field of food processing. The air-dried meat preparation method based on vacuum drying involves asqueeze cutter. The use method comprises the following steps of: cutting fresh meat into meat strips with the width of 4cm through an extrusion cutter; preparing the fresh meat strips; washing and draining fresh meat; cutting fresh mutton hind leg meat into strips and then freezing in a refrigerator for 24 h; or quickly freezing the meat strips by dry ice; then, drying the frozen meat strips at the temperature of 20 DEG C to 25 DEG C under the vacuum degree of 0.07-0.08 MPa for 12 h. According to the method, freezing and vacuum drying are cooperatively treated, so that the preparation periodof the air-dried meat is greatly shortened, the oxidation stability of the air-dried meat is improved, the purposes of prolonging the storage period and improving the quality of the air-dried meat areachieved, and the drying temperature is controlled to be room temperature through freezing and vacuum drying treatment, so that the moisture in the meat is lost by utilizing the vacuum degree.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing air-dried meat based on vacuum drying. Background technique [0002] Air-dried meat is a meat product that is cooked (or uncooked) after the frozen or fresh meat is marinated (or not marinated) and trimmed, then hung in a well-ventilated air-drying environment for natural air-drying. According to whether it is cooked or not, it can be divided into air-dried cooked meat or air-dried raw meat. In my country, air-dried meat has the characteristics of wide distribution, long history, and many types. Air-dried meat in different regions has various regional characteristics. Since the Inner Mongolia area is dominated by animal husbandry, most of the local air-dried beef and mutton are air-dried meat. The traditional Inner Mongolian air-dried meat is mainly made of mutton and beef. Rack to dry after loss of moisture and evaporation. [0003] Because air-dried meat...

AI Technical Summary

Problems solved by technology

After slaughtering Mongolian sheep, cut the mutton into strips about 4cm wide, hang them in a ventilated and dark place, and carry out smoke treatment. After about 10 to 15 days, the production is completed and the finished product is obtained. After processing, it is usually not processed. Conventional packaging can easily cause excessive oxidation of protein and fat, and even affect the edible quality of the product, and the processing time is long, which makes it impossible for large-scale industrial production

At present, there are few studies on the storage of air-dried meat, and the quality and oxidation of traditional air-dried meat need to be solved urgently

Images