Method for processing jerky

A processing method and technology of jerky, applied in the field of meat product processing, can solve the problems of lack of texture and chewiness of jerky, achieve the effects of enriching production methods and varieties, improving utilization rate, and facilitating mechanized production

Inactive Publication Date: 2007-02-28
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Although the production process of minced meat has solved the shortcomings of processing dried meat with t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Processing technology of ultra-thin jerky:

[0030] (1) 100kg of selected raw meat, adding auxiliary materials: 1.5kg of sucrose, 1.5kg of salt, 1kg of soybean protein powder, 0.7kg of soy sauce, 17g of pepper, 150g of five-spice powder, V c 20g, NaNO 2 6.0g, potassium sorbate 30g, protease 15g.

[0031] (2) Mix the selected raw meat and auxiliary materials evenly, marinate and knead in a tumbler for 2 hours at 4°C.

[0032] (3) Put the marinated and kneaded raw meat into a circular stainless steel mould, place the raw meat packed into the mold at a temperature of 50° C. for 30 minutes to be shaped, and then demould to take out the molded jerky base.

[0033] (4) Cut the formed meat jerky into 3.0mm thin slices on a slicer, place it directly on a stainless steel mesh after trimming, bake at 70°C for 1 hour until the moisture content is lower than 20%, bake at 190°C for 1 minute, cool and press After flattening and sorting, it can be packed.

[0034] When the jerky ...

Embodiment 2

[0036] Processing technology of sandwich jerky:

[0037] (1) 100kg of selected raw meat, add auxiliary materials: 1.8kg of sucrose, 2.0kg of salt, 0.3kg of starch, 1.2kg of soybean protein powder, 0.8kg of soy sauce, 200g of pepper, 100g of five-spice powder, V c 10g, NaNO 2 6g, potassium sorbate 20g, protease 100g.

[0038] Sandwich material: 5kg dried fruit and vegetable powder, nuts, berry grains, powder, chocolate, cheese cream and other dairy products, seafood powder such as fish, shrimp and seaweed, seafood grains, seafood sauce or spicy seasoning or one of other seasonings or A mixture of several.

[0039] (2) Mix the selected raw meat and auxiliary materials evenly, marinate and knead in a tumbler for 2 hours at 4°C.

[0040] (3) Put the marinated and tumbling raw meat into a stainless steel heart-shaped mould, freeze and shape it at a low temperature of -7°C, and then take out the quick-frozen dried meat base after demoulding.

[0041] (4) Cut the jerky base mea...

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PUM

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Abstract

The invention discloses a manufacturing method of preserved meat, which comprises the following steps: (1) adding auxiliary material in the meat, pickling under low temperature to roll, (2) loading the rolled meat in the mould, freezing to moulding, stripping, or loading in the mould to heat, moulding, stripping, (3) cutting the shaped preserved meat into slice, (4) trimming the slice, toasting, dehydrating, cooling, flatting, packing.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a method for processing dried meat. Background technique [0002] The dehydration and drying of meat products is the earliest processing and storage method for human beings. In particular, dried meat, jerky and meat floss in my country have the characteristics of relatively simple processing methods, easy storage and transportation, convenient eating, and unique flavor. This kind of meat product is not only a kind of meat product loved by consumers in our country, but also a kind of meat product very suitable for export. The processing methods of dried meat products in my country also have a great influence on the processing of meat products in the world. The formulas and processing methods used in the processing of dried meat products in other countries also originated in my country. In recent years, the development of nutrition and hygiene has had an impact on...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L13/10
Inventor 蒋爱民
Owner SOUTH CHINA AGRI UNIV
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