Composite jerky and method of making same

Abstract

The application discloses a kind of composite dried meat and a preparation method thereof.The preparation raw material is beef and chicken, and the mass ratio of the amount of beef and chicken is 1:(1-3).The composite dried meat of the application uses beef and chicken as the preparation raw material, has the chewiness of beef and the tender taste of chicken, overcomes the defects that single beef jerky is hard and single chicken jerky has no chewiness, and the addition of sugarcane molasses and rosemary extract during preparation effectively inhibits the generation of heterocyclic amines, further improves the taste of dried meat, and increases the safety of consumption.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of food processing and storage, and particularly relates to a compound dried meat slice and a preparation method thereof. BACKGROUND

[0002] The dried meat slice is a flaky meat product prepared by marinating and baking meat. The dried meat slice is favored due to its beautiful appearance, unique flavor, delicate taste, rich nutrition, and convenience in carrying and eating. The current preparation raw material of the dried meat slice is generally a single raw material source. The dried meat slice prepared from beef has a relatively rough texture, good chewing strength, but a dry and woody meat taste. The dried meat slice prepared from chicken has more juice and a rich taste, but poor chewing strength. The single dried meat slice prepared from rabbit meat, mutton or pork also has many defects.

[0003] During the processing of the dried meat slice, a large amount of harmful heterocyclic amine substances are generated due to high-temperature baking. The heterocyclic amine is a kind of carcinogenic and mutagenic compound with a polycyclic aromatic structure generated during the heat processing of protein. So far, more than 30 Has have been identified, separated and verified by Ames / Salmonella experiments to have carcinogenic and mutagenic properties. Studies have shown that long-term consumption of cooked meat products containing heterocyclic amines may cause digestive tract cancer. Therefore, how to effectively inhibit the generation of heterocyclic amines during the processing of meat is a hot issue related to human health. SUMMARY

[0004] The application aims to provide a compound dried meat slice and a preparation method thereof.

[0005] The compound dried meat slice is prepared from beef and chicken, and the mass ratio of the beef to the chicken is 1:(1-3).

[0006] The preparation method of the compound dried meat slice is performed according to the following steps:

[0007] (1) The beef and the chicken are taken according to a mass ratio of 1:(1-3), stirred and crushed, and uniformly mixed to obtain mixed meat;

[0008] (2) The salt is added to the mixed meat obtained in step (1), and water is added and uniformly mixed to obtain marinated meat under low-temperature conditions for 8-16 h;

[0009] (3) The sugarcane molasses and rosemary extract are added to the marinated meat in step (2), and homogenized under the condition that the rotation speed is 500-1000 rpm to obtain mixed meat paste;

[0010] (4) The mixed meat paste obtained in step (3) is extruded and formed, dried at a temperature of 55-75℃ for 3-5 h, and then naturally cooled to room temperature to obtain a semi-finished product; and the semi-finished product is baked under high-temperature conditions for 3-6 min to obtain the compound dried meat slice.

[0011] The mass ratio of salt, water and mixed meat used in step (2) is (1-3):(10-20):(40-80).

[0012] The low temperature mentioned in step (2) is 2-10℃.

[0013] The rosemary extract in step (3) is prepared by the following method: select the stems and leaves of rosemary, dry them in the sun, grind them into powder and pass them through an 80-100 mesh sieve, add 3-10 times the weight of 70% ethanol aqueous solution and reflux extract three times, combine the filtrates and evaporate to dryness.

[0014] The mass ratio of sugarcane molasses (purchased from Yunnan Dianwangyi Agricultural Technology Development Co., Ltd.), rosemary extract and cured meat in step (3) is (2-5): (1-3): (40-80).

[0015] The homogenization time in step (3) is 2-4 minutes.

[0016] The thickness of the extrusion molding in step (4) is 0.2-0.4 cm.

[0017] The high temperature mentioned in step (4) is 160-190℃.

[0018] The beneficial effects of the present invention are as follows: The compound meat jerky of the present invention uses beef and chicken as raw materials, which has the chewiness of beef and the tenderness of chicken. It overcomes the defects of beef jerky being dry and chicken jerky being lacking in chewiness. During the preparation process, sugarcane molasses and rosemary extract are added, which effectively inhibits the production of heterocyclic amines, further improves the flavor of the meat jerky and increases the safety of consumption. Detailed Implementation

[0019] To facilitate understanding of the present invention, a more comprehensive description will be given below. However, the present invention can be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided to provide a thorough and complete understanding of the disclosure of the present invention.

[0020] Example 1

[0021] A compound meat jerky is prepared from beef and chicken, with the mass ratio of beef to chicken being 1:2.

[0022] The preparation method of the composite meat jerky is carried out according to the following steps:

[0023] (1) Take beef and chicken in a mass ratio of 1:2, mince them, and mix them evenly to obtain mixed meat;

[0024] (2) adding salt into the mixed meat obtained in step (1), then adding water and mixing uniformly, and curing for 12 h at 4 ℃ to obtain cured meat; the mass ratio of the salt, water and mixed meat is 2:15:60;

[0025] (3) adding cane molasses and rosemary extract into the cured meat in step (2), and homogenizing for 3 min at a rotation speed of 800 rpm to obtain mixed meat paste; the mass ratio of the cane molasses, rosemary extract and cured meat is 3:2:60;

[0026] The rosemary extract is prepared by the following method: selecting stems and leaves of rosemary, drying, grinding to pass through a 90-mesh sieve, adding 6 times by weight of 70% ethanol aqueous solution to reflux extract 3 times, combining the filtrates, and evaporating to dryness to obtain;

[0027] (4) extruding the mixed meat paste obtained in step (3) to form a shape, drying at 65 ℃ for 4 h, and naturally cooling to room temperature to obtain a semi-finished product; baking the semi-finished product at 180 ℃ for 4 min to obtain a composite meat biscuit.

[0028] Example 2

[0029] A composite meat biscuit, which is prepared from beef and chicken, and the mass ratio of the beef and chicken is 1:1.

[0030] The preparation method of the composite meat biscuit is carried out according to the following steps:

[0031] (1) taking beef and chicken according to a mass ratio of 1:1, stirring and crushing to obtain mixed meat;

[0032] (2) adding salt into the mixed meat obtained in step (1), then adding water and mixing uniformly, and curing for 16 h at 2 ℃ to obtain cured meat; the mass ratio of the salt, water and mixed meat is 1:12:45;

[0033] (3) adding cane molasses and rosemary extract into the cured meat in step (2), and homogenizing for 4 min at a rotation speed of 500 rpm to obtain mixed meat paste; the mass ratio of the cane molasses, rosemary extract and cured meat is 2:1:42;

[0034] The rosemary extract is prepared by the following method: selecting stems and leaves of rosemary, drying, grinding to pass through a 90-mesh sieve, adding 6 times by weight of 70% ethanol aqueous solution to reflux extract 3 times, combining the filtrates, and evaporating to dryness to obtain;

[0035] (4) the mixed meat paste obtained in step (3) is extruded into a shape, the thickness of the extruded shape is 0.2 cm, and after drying at a temperature of 55 ℃ for 3 h, the semi-finished product is naturally cooled to room temperature, to obtain a semi-finished product; the semi-finished product is baked at 160 ℃ for 4 min to obtain the composite meat slice.

[0036] Example 3

[0037] A composite meat slice is prepared from beef and chicken, and the mass ratio of the beef to the chicken is 1:3.

[0038] The preparation method of the composite meat slice is performed according to the following steps:

[0039] (1) beef and chicken are taken in a mass ratio of 1:3, stirred and crushed, and mixed uniformly to obtain mixed meat;

[0040] (2) salt is added to the mixed meat obtained in step (1), and water is added and mixed uniformly, and the mixed meat is pickled at 8 ℃ for 9 h to obtain pickled meat; the mass ratio of the salt, the water and the mixed meat is 3:18:75;

[0041] The rosemary extract is prepared by the following method: the stems and leaves of rosemary are selected, dried, ground into powder, and passed through a 100-mesh sieve, 10 times the weight of 70% ethanol aqueous solution is added, and the mixture is refluxed for 3 times, the filtrate is combined, and the filtrate is evaporated to obtain the rosemary extract;

[0042] (3) the pickled meat in step (2) is added with sugar cane molasses and rosemary extract, and homogenized at a rotation speed of 1000 rpm for 2 min to obtain mixed meat paste; the mass ratio of the sugar cane molasses, the rosemary extract and the pickled meat is 5:3:80;

[0043] (4) the mixed meat paste obtained in step (3) is extruded into a shape, the thickness of the extruded shape is 0.4 cm, and after drying at a temperature of 75 ℃ for 5 h, the semi-finished product is naturally cooled to room temperature, to obtain a semi-finished product; the semi-finished product is baked at 190 ℃ for 6 min to obtain the composite meat slice.

[0044] Comparative Example 1

[0045] A preparation method of a meat slice is performed according to the following steps:

[0046] (1) beef is taken, stirred and crushed, and mixed with salt and water uniformly, and the mixture is pickled at 4 ℃ for 12 h to obtain pickled meat; the mass ratio of the salt, the water and the beef is 2:15:60;

[0047] (2) the pickled meat in step (1) is added with sugar cane molasses and rosemary extract, and homogenized at a rotation speed of 800 rpm for 3 min to obtain meat paste; the mass ratio of the sugar cane molasses, the rosemary extract and the pickled meat is 3:2:60;

[0048] The rosemary extract is prepared by the following method: rosemary stems and leaves are selected, dried, ground to 90 mesh, 6 times by weight of 70% ethanol aqueous solution is added to reflux extract 3 times, the filtrate is combined, and evaporated to dryness to form;

[0049] (3) The meat paste obtained in step (2) is extruded into a shape, the thickness of the extruded shape is 0.3 cm, and after drying at a temperature of 65°C for 4 h, it is naturally cooled to room temperature to obtain a semi-finished product; the semi-finished product is baked at 180°C for 4 min to obtain a meat biscuit.

[0050] Comparative Example 2

[0051] A preparation method of a meat biscuit is carried out according to the following steps:

[0052] (1) Chicken meat is stirred and crushed, salt and water are added and mixed uniformly, and the mixture is pickled at 4°C for 12 h to obtain pickled meat; the mass ratio of the amount of salt, water and chicken meat is 2:15:60;

[0053] (2) The pickled meat in step (1) is added with sugar cane molasses and rosemary extract, and homogenized at a speed of 800 rpm for 3 min to obtain a meat paste; the mass ratio of the amount of sugar cane molasses, rosemary extract and pickled meat is 3:2:60;

[0054] The rosemary extract is prepared by the following method: rosemary stems and leaves are selected, dried, ground to 90 mesh, 6 times by weight of 70% ethanol aqueous solution is added to reflux extract 3 times, the filtrate is combined, and evaporated to dryness to form;

[0055] (3) The meat paste obtained in step (2) is extruded into a shape, the thickness of the extruded shape is 0.3 cm, and after drying at a temperature of 65°C for 4 h, it is naturally cooled to room temperature to obtain a semi-finished product; the semi-finished product is baked at 180°C for 4 min to obtain a meat biscuit.

[0056] Comparative Example 3

[0057] A composite meat biscuit is prepared from beef and chicken meat, and the mass ratio of the amount of beef to chicken meat is 1:2.

[0058] A preparation method of the composite meat biscuit is carried out according to the following steps:

[0059] (1) Beef and chicken meat are taken according to a mass ratio of 1:2, stirred and crushed, and mixed uniformly to obtain a mixed meat;

[0060] (2) Salt is added to the mixed meat obtained in step (1), and water is added and mixed uniformly, and the mixture is pickled at 4°C for 12 h to obtain pickled meat; the mass ratio of the amount of salt, water and mixed meat is 2:15:60.

[0061] (3) adding sugar cane molasses into the marinated meat of step (2), homogenizing for 3 min at a rotation speed of 800 rpm to obtain mixed meat paste; the mass ratio of the sugar cane molasses to the marinated meat is 5:60;

[0062] (4) extruding the mixed meat paste obtained in step (3) into a shape, the thickness of the extruded shape being 0.3 cm, drying at a temperature of 65℃ for 4 h, and then naturally cooling to room temperature to obtain a semi-finished product; baking the semi-finished product at 180℃ for 4 min to obtain the composite meat jerky.

[0063] Comparative Example 4

[0064] A composite meat jerky, the preparation raw materials of which are beef and chicken, and the mass ratio of the beef to the chicken is 1:2.

[0065] The preparation method of the composite meat jerky is carried out according to the following steps:

[0066] (1) taking beef and chicken according to a mass ratio of 1:2, stirring and crushing to obtain mixed meat;

[0067] (2) adding salt into the mixed meat obtained in step (1), and then adding water and mixing uniformly, marinating at 4℃ for 12 h to obtain marinated meat; the mass ratio of the salt, water and mixed meat is 2:15:60;

[0068] (3) adding rosemary extract into the marinated meat of step (2), homogenizing for 3 min at a rotation speed of 800 rpm to obtain mixed meat paste; the mass ratio of the rosemary extract to the marinated meat is 5:60;

[0069] The rosemary extract is prepared by the following method: selecting the stems and leaves of rosemary, drying, grinding to 90 mesh, adding 6 times by weight of 70% ethanol aqueous solution to reflux extract 3 times, combining the filtrate, and evaporating to dryness to obtain;

[0070] (4) extruding the mixed meat paste obtained in step (3) into a shape, the thickness of the extruded shape being 0.3 cm, drying at a temperature of 65℃ for 4 h, and then naturally cooling to room temperature to obtain a semi-finished product; baking the semi-finished product at 180℃ for 4 min to obtain the composite meat jerky.

[0071] Experimental Example:

[0072] According to the Guideline for Sensory Analysis of Food Sensory Quality Control (GB / T 29605-2013), 22 trained personnel were selected to form an evaluation team to evaluate the sensory quality of the meat jerky prepared in Examples 1-3 and Comparative Examples 1-2.

[0073] The evaluation criteria are as follows:

[0074] Flavor (40 points): rich meat flavor, moderate salty and sweet 30-40 points; relatively rich meat flavor, moderate salty and sweet 20-30 points; general meat flavor, general salty and sweet 15-20 points; no meat flavor 0-15 points.

[0075] Texture (20 points): moderate hardness, good elasticity and chewiness 15-20 points; relatively moderate hardness, relatively good elasticity and chewiness 10-15 points; general hardness, general elasticity and chewiness 5-10 points; poor hardness, poor elasticity and chewiness 0-5 points.

[0076] Tissue state (20 points): dense tissue, uniform surface pores 15-20 points; relatively dense tissue, relatively uniform surface pores 10-15 points; relatively loose tissue, uneven surface pores 5-10 points; loose tissue, uneven surface pores 0-5 points.

[0077] Color (20 points): present red sauce, surface rich luster 15-20 points; present brown, surface relatively luster 10-15 points; present dark brown, surface relatively luster 5-10 points; present black brown, surface no luster 0-5 points.

[0078] Each group of experiments was done in parallel for 5 times, and the average value was taken. SPSS 24.0 software was used for statistical analysis. The results of measurement data were represented by (mean ± standard deviation), and the Kolmogorov-Smirnov test was used for data normality test. For data conforming to normal distribution, the t test was used for comparison of mean difference between two groups, and P<0.05 was considered to have statistical significance.

[0079] The determination results are shown in Table 1:

[0080] Table 1

[0081]

[0082] Note: * represents P<0.05 compared with Example 1.

[0083] The meat cracker products prepared in Examples 1-3 and Comparative Examples 3-4 were subjected to heterocyclic amine content testing. 2 g of the sample was weighed, an internal standard solution was added, 9.8 mL of a 40 g / L sodium hydroxide-methanol mixed solution was added, and homogenized for 1 min, and centrifuged at 10,000 r / min for 10 min. A styrene divinylbenzene copolymer solid phase extraction column was activated with 2 mL of methanol and 3 mL of a 4 g / L sodium hydroxide solution in sequence, 10 mL of the extract was added to the solid phase extraction column, the effluent was discarded, and 3 mL of a 4 g / L sodium hydroxide-methanol mixed solution and 2 mL of n-hexane were sequentially washed and eluted, and after concentration to near dryness, 1.0 mL of an acetic acid buffer-acetonitrile mixed solution was added, mixed, and filtered through a microporous membrane into a sample bottle, and tested. The content of heterocyclic amines in the meat cracker was detected by high performance liquid chromatography tandem triple quadrupole mass spectrometry, and the inhibition rate of heterocyclic amines was calculated according to the following formula:

[0084] Inhibition rate = (total content of heterocyclic amines in blank product - total content of heterocyclic amines in example product) / total content of heterocyclic amines in blank product x 100%

[0085] All measurements were repeated 5 times and averaged, and the test results are shown in Table 2:

[0086] Table 2

[0087]

[0088] Note: * represents P < 0.05 compared with Example 1.

[0089] The above examples only express several embodiments of the present application, and the description is more specific and detailed, but it cannot be understood as limiting the scope of the patent. It should be noted that for ordinary skilled persons in the art, without departing from the concept of the present application, a number of modifications and improvements can be made, which are within the scope of the present application. Therefore, the protection scope of the present application patent should be subject to the appended claims.

Claims

1. A method for preparing a composite meat jerky, characterized in that, Follow these steps: (1) Take beef and chicken in a mass ratio of 1:(1-3), mince them, and mix them evenly to obtain mixed meat; (2) Add salt to the mixed meat obtained in step (1), then add water and mix evenly. Marinate at low temperature for 8-16 hours to obtain marinated meat. (3) Add sugarcane molasses and rosemary extract to the marinated meat described in step (2), and homogenize it at a speed of 500-1000 rpm to obtain a mixed meat paste; the rosemary extract is prepared by the following method: select the stems and leaves of rosemary, dry them in the sun, grind them into powder and pass them through an 80-100 mesh sieve, add 3-10 times the weight of 70% ethanol aqueous solution and reflux extract three times, combine the filtrates, and evaporate to dryness; the mass ratio of sugarcane molasses, rosemary extract and marinated meat is (2-5): (1-3): (40-80); (4) The mixed meat paste obtained in step (3) is extruded into shape, dried at a temperature of 55-75℃ for 3-5 hours, and then naturally cooled to room temperature to obtain a semi-finished product; the semi-finished product is baked at high temperature for 3-6 minutes to obtain a composite meat jerky.

2. The method for preparing the composite meat jerky according to claim 1, characterized in that, The mass ratio of salt, water and mixed meat used in step (2) is (1-3): (10-20): (40-80).

3. The method for preparing the composite meat jerky according to claim 1, characterized in that, The low temperature mentioned in step (2) is 2-10℃.

4. The method for preparing the composite meat jerky according to claim 1, characterized in that, The homogenization time in step (3) is 2-4 minutes.

5. The method for preparing the composite meat jerky according to claim 1, characterized in that, The thickness of the extrusion molding in step (4) is 0.2-0.4 cm.

6. The method for preparing the composite meat jerky according to claim 1, characterized in that, The high temperature mentioned in step (4) is 160-190℃.

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