Forked and roasted dried meat slice and production process thereof

Abstract

The invention relates to the technical field of meat foods and production processes thereof, and discloses a forked and roasted dried meat slice which is characterized by being prepared from the following raw materials in parts by weight: pork tenderloin, white sugar, soy sauce, Chinese prickly ash, aniseed, monosodium glutamate, fresh ginger, white spirit and cinnamon. Salt is added into the raw material formula. Removing fat and mucous membrane connective tissues from the pork tenderloin, cutting into strips, pickling, roasting on a fruit charcoal stove to obtain strip-shaped fork-roasted dried meat slices, cooling, trimming and metering the strip-shaped fork-roasted dried meat slices, and carrying out sterile vacuum packaging. The forked and roasted dried meat slice has the advantages that the product is dark red, oily and glossy, unique in flavor, tender in meat quality, delicious in taste, soft and elastic in meat quality, loose and chewy in mouth, salty and sweet, sweet with fragrance, convenient to carry due to vacuum packaging and long in shelf life, and can be produced on a large scale.

Description

Technical Field

[0001] The invention relates to the technical field of meat products and production processes thereof, in particular to fork-roasted meat jerky and a production process thereof. Background Art

[0002] According to the traditional method, people buy fresh pork tenderloin, wash it with water several times to remove the blood, put the pork tenderloin into the pot and add various seasonings, cook it for 2 to 3 hours to make meat food. The meat food is not cooled, marinated or roasted, and its taste is not delicious enough. Summary of the invention

[0003] The invention aims to solve the problem that meat food is not delicious enough because it has not been cooled, marinated and roasted. The invention provides a fork-roasted meat jerky and a production process thereof.

[0004] In order to solve the above technical problems, the technical solution provided by the present invention is: a fork-roasted meat jerky, characterized in that it is made according to the following raw material formula in parts by weight:

[0005] 20,000 parts of pork tenderloin, 2,750 to 3,250 parts of sugar, 3,750 to 4,250 parts of soy sauce, 48 to 52 parts of peppercorns, 48 ​​to 52 parts of aniseed, 95 to 105 parts of MSG, 450 to 550 parts of fresh ginger, 375 to 425 parts of white wine, and 48 to 52 parts of cinnamon.

[0006] Add 20 to 30 parts of salt to the raw material formula.

[0007] The production process of the fork-roasted meat jerky of the present invention comprises the following steps:

[0008] (1) The pork tenderloin is made of fresh pork without any cuts, and the fat and mucosal connective tissue are removed;

[0009] (2) The pork tenderloin is frozen and then cut into strips of 100 to 150 mm in length, 15 to 20 mm in width, and 2.5 to 3 mm in thickness;

[0010] (3) Put pork tenderloin, sugar, soy sauce, pepper, aniseed, MSG, fresh ginger, white wine and cinnamon into a container, add salt according to taste, stir evenly and marinate;

[0011] (4) Marinate for 4 to 5 hours, turning the mixture upside down twice to ensure even marination.

[0012] (5) grilling the marinated pork tenderloin on a fruit wood charcoal stove into strips of fork-roasted pork jerky;

[0013] (6) Cooling, trimming, and measuring the strips of spit-roasted jerky for aseptic vacuum packaging.

[0014] The fork-roasted meat jerky of the invention has the following advantages: the product is dark red, oily and shiny, has a unique flavor, is tender and delicious, is soft and elastic, is loose in the mouth and is chewy, has saltiness and sweetness, is fragrant, is easy to carry in vacuum packaging, has a long shelf life, and can be mass-produced. DETAILED DESCRIPTION

[0015] In order to enable those skilled in the art to better understand the solutions of the present invention, the present invention is further described in detail below in conjunction with embodiments.

[0016] Example 1

[0017] (1) The pork tenderloin is made of fresh pork without any cuts, and the fat and mucosal connective tissue are removed;

[0018] (2) The pork tenderloin is frozen and then cut into strips of 130 mm in length, 18 mm in width and 2.8 mm in thickness;

[0019] (3) Put 20 kg of pork tenderloin, 2.8 kg of sugar, 3.8 kg of soy sauce, 0.048 kg of pepper, 0.048 kg of aniseed, 0.098 kg of monosodium glutamate, 0.48 kg of fresh ginger, 0.42 kg of white wine, and 0.048 kg of cinnamon into a container, add salt according to taste, stir evenly and marinate;

[0020] (4) Marinate for 5 hours, turning the mixture upside down twice to ensure even marination;

[0021] (5) grilling the marinated pork tenderloin on a fruit wood charcoal stove into strips of fork-roasted pork jerky;

[0022] (6) Cooling, trimming, and measuring the strips of spit-roasted jerky for aseptic vacuum packaging.

[0023] Example 2

[0024] (1) The pork tenderloin is made of fresh pork without any cuts, and the fat and mucosal connective tissue are removed;

[0025] (2) The pork tenderloin is frozen and then cut into strips of 110 mm long, 16 mm wide and 2.6 mm thick;

[0026] (3) Put 20 kg of pork tenderloin, 3.2 kg of sugar, 4.2 kg of soy sauce, 0.052 kg of pepper, 0.052 kg of aniseed, 0.1 kg of monosodium glutamate, 0.48 kg of fresh ginger, 0.38 kg of white wine, and 0.052 kg of cinnamon into a container, add salt according to taste, stir evenly and marinate;

[0027] (4) Marinate for 4.5 hours, turning the mixture upside down twice to ensure even marination;

[0028] (5) grilling the marinated pork tenderloin on a fruit wood charcoal stove into strips of fork-roasted pork jerky;

[0029] (6) Cooling, trimming, and measuring the strips of spit-roasted jerky for aseptic vacuum packaging.

[0030] The present invention and its implementation methods are described above, and such description is not restrictive. In short, if ordinary technicians in the field are inspired by it and do not deviate from the purpose of the invention, they can creatively design structures and embodiments similar to the technical solution, which should all fall within the protection scope of the present invention.

Claims

1. A fork-roasted meat jerky, characterized in that Made according to the following raw material formula in parts by weight: 20,000 parts of pork tenderloin, 2,750 to 3,250 parts of sugar, 3,750 to 4,250 parts of soy sauce, 48 to 52 parts of peppercorns, 48 ​​to 52 parts of aniseed, 95 to 105 parts of MSG, 450 to 550 parts of fresh ginger, 375 to 425 parts of white wine, and 48 to 52 parts of cinnamon.

2. The fork-roasted jerky according to claim 1, characterized in that: Add 20 to 30 parts of salt to the raw material formula.

3. The spit-roasted jerky according to claim 1-2, characterized in that The production process includes the following steps: (1) The pork tenderloin is made of fresh pork without any cuts, and the fat and mucosal connective tissue are removed; (2) The pork tenderloin is frozen and then cut into strips of 100 to 150 mm in length, 15 to 20 mm in width, and 2.5 to 3 mm in thickness; (3) Put pork tenderloin, sugar, soy sauce, pepper, aniseed, MSG, fresh ginger, white wine and cinnamon into a container, add salt according to taste, stir evenly and marinate; (4) Marinate for 4 to 5 hours, turning the mixture upside down twice to ensure even marination. (5) grilling the marinated pork tenderloin on a fruit wood charcoal stove into strips of fork-roasted pork jerky; (6) Cooling, trimming, and measuring the strips of spit-roasted jerky for aseptic vacuum packaging.