Method for improving drying efficiency and quality of air-dried meat

Abstract

The invention discloses a method for improving the drying efficiency and quality of air-dried meat, meat strips to be treated are stretched and fixed by an air-dried meat stretching and drying device and are naturally air-dried, and the method comprises the following steps: cutting the meat to be treated into strips along the muscle fiber direction, and respectively fixing the two ends of the meat strips on two clamping plates, the clamping plate at one end is fixed in the L-shaped groove in the air-drying frame, the clamping plate at the other end moves to stretch the meat strips to tensile strain and then is fixed in the adjacent L-shaped groove, and the meat strips subjected to tensile strain are naturally air-dried and dried. Under the conditions of no introduction of equipment based on sound, light and electricity processing and the like and no additive assistance, the drying time of the air-dried meat can be greatly shortened by adopting a stretching drying mode, the production efficiency is improved, a muscle fiber network is deformed after the meat strips are subjected to stretching treatment, structural units are oriented in the stretching direction, and the quality of the meat strips is improved. The taste quality of the air-dried meat is improved only through structural recombination of muscle fibers, and the preference degree and chewing pleasure of consumers on the appearance of the air-dried meat are increased.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for improving the drying efficiency and quality of air-dried meat. Background technique [0002] Air-dried meat has a long history and is widely loved by consumers. Drying is the main step in the production of air-dried meat. After dehydration, the macroscopically ordered texture of the muscles and the microscopic fiber contractions bring visual enjoyment and chewing pleasure to consumers. Taking air-dried beef as an example, its traditional processing mostly adopts natural hanging air-drying (natural hanging-drying) method. After cutting the raw meat into strips, it is hung and dried in a well-ventilated natural environment. In industrial production, hot air drying is more common. At present, in order to further improve the processing efficiency and product quality of air-dried meat, the technical update mainly focuses on the formulation optimization of seas...

AI Technical Summary

Problems solved by technology

[0004]In the existing technology, the traditional natural hanging drying method has problems such as long drying time, low production efficiency, and difficult safety control. The air-drying system has problems such as high energy consumption, easy deterioration by heat, and easy loss of nutrients. However, the use of additives to enhance the taste not only increases the product cost of air-dried meat, but also conceals the natural and authentic taste of meat products, which does not meet the requirements of organic health and zero additives. consumption concept

In addition, new dry processing methods such as vacuum freezing, infrared drying, and ultrasonic assistance require a large amount of financial and material resources for investment in special equipment, and these equipment have complex operating units, low process compatibility and low compatibility and scalability, and the introduction of new processes There is also the problem that the structure of the meat itself is easily degraded and destroyed to produce other by-products, which makes it difficult to control the quality of the product

Therefore, the prior art has relatively large limitations on the production efficiency and quality improvement of air-dried meat

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