Preserved meat fillet, and its preparing method

A technology of jerky and formula, which is applied in the direction of food preparation, application, food science, etc., can solve the problems that the added ingredients cannot be firmly attached, the yield of jerky is low, and the nutritional content is single.

Inactive Publication Date: 2006-04-12
SHANDONG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to address the deficiencies of the prior art and provide a dried meat and its production method to solve the problems of low yield of dried meat, relatively single nutritional components, and the inability of added ingredients to be firmly attached to the surface of meat slices

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: dried beef with calcium milk

[0029] Main ingredients: beef 100kg, seasoning: soy sauce 3kg, ginger juice 1kg, rice wine 2kg, potassium sorbate 0.02kg, monosodium glutamate 0.5kg, salt 2kg, sugar 1.5kg, Vc0.03kg, five-spice powder 0.4kg, sodium nitrite 0.01kg ; Nutrients: milk powder 115kg, sugar 10kg, bone meal 12kg.

[0030] The preparation method is as follows:

[0031] (1) After the frozen meat is thawed at 5°C, cut into slices with a thickness of 2-4mm;

[0032] (2) After rolling, the area of ​​the meat slices is expanded to twice the original area;

[0033] (3) Put the meat slices into the seasoning and soak for 3 hours at room temperature;

[0034] (4) Add water and nutrients to mix well with the meat slices, soak for 1.5 hours, take the meat slices out of the sieve, and add water so that the meat slices do not drip or flow when sieved;

[0035] (5) Bake the sieved meat slices at 70°C, turn over once an hour, then bake at 90°C for 3 hours, and ...

Embodiment 2

[0037] Embodiment 2: dried pork with calcium milk

[0038] Main ingredients: pork 100kg, seasoning: soy sauce 3kg, ginger 1.5kg, cooking wine 0.5kg, monosodium glutamate 0.3kg, five-spice powder 0.3kg, salt 3kg, sodium nitrite 0.01kg, nutrition: milk powder 10kg, sugar 10kg, bone meal 8kg. The preparation method is the same as in Example 1.

Embodiment 3

[0039] Embodiment 3: dried beef

[0040] Main ingredients: beef 100kg; seasoning: soy sauce 4kg, ginger juice 1kg, cooking wine 3kg, potassium sorbate 0.025kg, monosodium glutamate 1kg, salt 2kg, sugar 2kg, Vc0.02kg, allspice powder 0.5kg, sodium nitrite 0.02kg.

[0041] The preparation method is as follows:

[0042] (1) After the frozen meat is thawed at 5°C, cut into slices with a thickness of 2-4mm;

[0043] (2) After rolling, the area of ​​the meat slices is expanded to twice the original area;

[0044] (3) Put the meat slices into the seasoning, soak at room temperature for 2-6 hours; take out the meat slices and sieve;

[0045] (4) omitted,

[0046] (5) Bake the sieved meat slices at 65°C, turn over once an hour, then bake at 85°C for 4 hours, and then bake at 180°C for 1.5 minutes;

[0047] (6) Take it out and place it at room temperature, and pack it after cooling.

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PUM

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Abstract

A preserved meat (beef or pork) is prepared from edible meat, soy, ginger juice, yellow wine, flavouring wine or liquor, gourmet powder, edible salt, sugar, VC, spices powder, sodium nitrite, potassium sorbate, milk powder, bone powder and cane sugar through slicing meat, mixing it with others, spreading on screen, baking, roasting and packing.

Description

1. Technical field: [0001] The invention relates to dried meat and a production method thereof, belonging to the technical field of meat product processing. 2. Background technology: [0002] Dried meat is a convenient snack food. Its processing technology is different from that of jerky. It is soft and easy to chew. It is suitable for people of different ages and is deeply loved by consumers. However, the dried meat has not been placed on the shelves for a long time, and some manufacturers will automatically remove it. The reason is that the output of jerky meat is low (generally only 1 catties of meat is produced for 3 jin of meat). Due to the high price of meat raw materials, jerky meat is expensive and cannot be accepted by consumers, forcing consumers to turn their attention to other meat products. The nutritious ingredients themselves are immersed in the jerky and the trace seasonings attached to the surface of the jerky, and generally there are no other ingredients. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/318A23L13/10A23L13/70
Inventor 刘代成韩丽英
Owner SHANDONG NORMAL UNIV
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