Clanis bilineata tsingtauica dried meat slice product and preparation method thereof

Abstract

The invention discloses a clanis bilineata tsingtauica dried meat slice product and a making method thereof. The making method comprises the following steps of material selection and preparation, wherein clanis bilineata tsingtauica is selected as a raw material and smashed into paste; seasoning and shaping: mixing the clanis bilineata larva paste with seasonings, and pressing into cakes; baking and polishing: putting the pressed dried clanis bilineata tsingtauica larva meat slices into an oven, baking, brushing honey, and sprinkling a proper amount of sesame; cooling and production: the treated dried meat slices are cooled, taken out, cut into favorite shapes and put into a vacuum bag, in conclusion, the clanis bilineata tsingtauica meat and other seasonings are smashed together and evenly stirred, and meanwhile, due to combination of the seasonings, taste balance is considered, and unique effects can be brought to taste and color. In the cooking process, the clanis bilineata tsingtauica meat and seasoning are mixed and pressed into the thickness of coins, surface moisture is repeatedly treated in the baking process, honey and sesame are used for final decoration and seasoning, and new flavor and taste can be brought to the clanis bilineata tsingtauica meat through the formula and the treatment method.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a bean curd jerky product and a preparation method thereof. Background Art

[0002] As a new source of insect protein, bean curd has unique advantages in nutritional value and edible quality. It is rich in high-quality protein, essential amino acids and trace elements, and has a low content of saturated fatty acids, which is suitable for healthy diet needs.

[0003] In addition, bean curd has a broad market prospect among consumers due to its delicious taste and unique taste. The invention aims to explore the use of bean curd to make meat jerky. By deeply understanding this new source of insect protein and developing its application value, it will provide theoretical support and practical guidance for promoting the diversification of agricultural products and efficient use of resources. However, the bean curd products on the market are relatively simple and are ready-to-cook dishes that are not resistant to storage. Summary of the invention

[0004] The purpose of the invention is to provide a bean curd jerky product and a preparation method thereof. The seasoning provided by the invention has delicious taste, unique taste and is also durable in storage.

[0005] To achieve the above object, the present invention provides the following technical solutions:

[0006] A bean curd meat jerky product and a production method, comprising the following steps:

[0007] S1: Material selection and preparation: prepare and process the bean curd;

[0008] Processing of bean curd: Soak the bean curd in a basin of water and wash it, spread the washed bean curd on a board, peel off the skin of the bean curd with a rolling pin to get the bean curd meat, and use a meat grinder to grind the meat into a paste;

[0009] S2: Seasoning and shaping:

[0010] Seasoning: Add appropriate amount of seasoning to the meat paste, adjust according to personal taste, mix the required seasoning with the minced bean curd meat evenly and marinate;

[0011] Shaping: Put the stirred bean curd meat and seasoning mixture between two layers of wax paper, press it hard and roll it into a paper-thin round cake or long strip with a rolling pin;

[0012] S3: Frying and polishing:

[0013] 1. Bake the pressed bean curd jerky in a preheated oven at 180°C for about 15 minutes. Take it out and absorb the moisture on the surface with a paper towel;

[0014] 2. Turn the bean curd meat jerky over and use a paper towel to absorb the surface moisture again. Then brush honey on both sides of the bean curd meat jerky and sprinkle with appropriate amount of sesame seeds;

[0015] 3. Return the processed bean curd jerky to the oven at 180°C and continue to bake for 10 minutes;

[0016] S4: Cooling and serving: Cool the processed meat jerky, take it out, cut it into desired shapes and put it into vacuum bags.

[0017] Preferably, the seasoning in S2 includes salt, chicken powder, sugar, pepper, light soy sauce, cooking wine, oyster sauce, red yeast rice powder and black pepper.

[0018] Preferably, the marinating time in S2 is one hour.

[0019] Preferably, the preheating condition of the oven in S3 is 180° C. for 15 minutes.

[0020] Preferably, the vacuum packaging bags used are sterilized.

[0021] Preferably, after the jerky is packaged, the vacuum degree in the packaging bag containing the jerky is detected, and when the vacuum degree is within a set range, the jerky is packaged again.

[0022] Preferably, the pressed meat patty has a thickness of a one-yuan coin.

[0023] In summary, due to the adoption of the above technology, the beneficial effects of the present invention are:

[0024] 1. The bean curd meat jerky of the present invention is crushed and stirred evenly with bean curd meat and other seasonings. When the seasonings are combined, the seasonings used include salt, chicken powder, white sugar, pepper, soy sauce, cooking wine, oyster sauce and red yeast rice powder. This combination not only takes into account the balance of taste, but also may bring unique effects in taste and color. In the cooking process, the bean curd meat is mixed with seasonings and pressed into a coin thickness, and surface moisture is repeatedly processed during baking, and honey and sesame are used for the final decoration and seasoning. This kind of formula and processing method may bring new flavor and taste to it, and this innovation may attract consumer groups who like to try new foods.

[0025] 2. Rich in nutrition: Doudan meat jerky is rich in protein, with a content of more than 50%. It is a complete protein and contains essential amino acids that the human body cannot synthesize on its own, which is essential for growth, repair and maintenance of health. At the same time, it is also rich in various vitamins and minerals, such as vitamin A, B, C and calcium, phosphorus, iron, etc., which together promote human health.

[0026] 3. Low-fat and healthy: The fat content of bean curd is usually controlled during the production process. Compared with animal meat, its fat content is lower and it contains a certain amount of unsaturated fatty acids, especially Omega-3 fatty acids that are beneficial to heart health.

[0027] 3. Medicinal effects: In traditional Chinese medicine theory, bean curd has the effects of warming the spleen and stomach, enhancing digestive function, and dispelling wind and cold. It can relieve abdominal distension and diarrhea caused by weak spleen and stomach, and cough and sore throat caused by colds. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] The accompanying drawings constituting a part of the present invention are used to provide a further understanding of the present invention, so that other features, purposes and advantages of the present invention become more obvious. The accompanying drawings of the exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation of the present invention. In the accompanying drawings:

[0029] Figure 1 It is a flow chart of the present invention. DETAILED DESCRIPTION

[0030] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work belong to the scope of protection of the present invention. Therefore, the following detailed description of the embodiments of the present invention provided in the drawings is not intended to limit the scope of the invention claimed for protection, but merely represents the selected embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work belong to the scope of protection of the present invention.

[0031] In the description of the present invention, it is necessary to understand that the terms indicating orientation or positional relationship are based on the orientation or positional relationship shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention.

[0032] In the present invention, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to the specific circumstances of the specification.

[0033] The present invention provides Figure 1 The bean curd meat jerky product and production method shown include the following steps:

[0034] S1: Material selection and preparation: prepare and process the bean curd;

[0035] Processing of bean curd: Soak the bean curd in a basin of water and wash it, spread the washed bean curd on a board, peel off the skin of the bean curd with a rolling pin to get the bean curd meat, and use a meat grinder to grind the meat into a paste;

[0036] S2: Seasoning and shaping:

[0037] Seasoning: Add appropriate amount of seasoning to the meat paste, adjust according to personal taste, mix the required seasoning with the minced bean curd meat evenly and marinate;

[0038] Shaping: Put the stirred bean curd meat and seasoning mixture between two layers of wax paper, press it hard and roll it into a paper-thin round cake or long strip with a rolling pin;

[0039] S3: Frying and polishing:

[0040] 1. Bake the pressed bean curd jerky in a preheated oven at 180°C for about 15 minutes. Take it out and absorb the moisture on the surface with a paper towel;

[0041] 2. Turn the bean curd meat jerky over and use a paper towel to absorb the surface moisture again. Then brush honey on both sides of the bean curd meat jerky and sprinkle with appropriate amount of sesame seeds;

[0042] 3. Return the processed bean curd jerky to the oven at 180°C and continue to bake for 10 minutes;

[0043] S4: Cooling and serving: Cool the processed meat jerky, take it out, cut it into desired shapes and put it into vacuum bags.

[0044] Preferably, the seasoning in S2 includes salt, chicken powder, sugar, pepper, soy sauce, cooking wine, oyster sauce, red yeast rice powder and black pepper:

[0045] Specific seasonings and their functions:

[0046] Sugar: adds sweetness and makes the meat jerky taste richer;

[0047] Salt: seasoning, enhancing the basic flavor of the meat;

[0048] Cooking wine: removes the fishy smell and enhances the overall flavor of the meat jerky;

[0049] Light soy sauce and dark soy sauce: for coloring and flavoring, making the meat jerky brown and delicious;

[0050] Oyster sauce: adds umami flavor and makes the meat jerky more delicious;

[0051] Black pepper: adds aroma and enhances the overall flavor;

[0052] Functions of red yeast rice powder:

[0053] 1. Lowering blood lipids: Medicinal red yeast rice powder contains ingredients similar to statins, which can lower blood lipids and is also helpful for patients with hypertension;

[0054] 2. Strengthen the spleen and help digestion: Red yeast rice powder can strengthen the spleen and help digestion, making the intestines move faster and the digestion ability stronger. It can cure food stagnation and abdominal distension.

[0055] 3. Activate blood circulation and remove blood stasis: Red yeast rice powder can activate blood circulation and remove blood stasis, help dredge meridians, and can be used for women with persistent lochia after childbirth;

[0056] 4. Food dyeing: Edible red yeast rice powder can be used for food dyeing, and can be used as a colorant and flavoring agent for making wine, vinegar, and fermented tofu. It is easy to color protein, relatively safe, and helps increase appetite.

[0057] Preferably, the marinating time in S2 is one hour.

[0058] Preferably, the preheating condition of the oven in S3 is 180° C. for 15 minutes.

[0059] Preferably, the vacuum packaging bags used are sterilized.

[0060] Preferably, after the jerky is packaged, the vacuum degree in the packaging bag containing the jerky is detected, and when the vacuum degree is within a set range, the jerky is packaged again.

[0061] Preferably, the pressed meat patty has a thickness of a one-yuan coin.

[0062] Embodiment 1:

[0063] Step 1: Material selection and preparation: Prepare and process the bean curd;

[0064] Processing of bean curd: Soak the bean curd in a basin of water and wash it, spread the washed bean curd on a board, peel off the skin of the bean curd with a rolling pin to get the bean curd meat, and use a meat grinder to grind the meat into a paste;

[0065] S2: Seasoning and shaping:

[0066] Prepare seasoning: 5g salt, 5g chicken stock, 50g sugar, 3g pepper, 10g soy sauce, 10g cooking wine, 30g oyster sauce, 3g red yeast rice and 5g black pepper, mix the seasonings;

[0067] Seasoning: Add appropriate amount of mixed seasoning to the meat paste, adjust according to personal taste, mix the required seasoning with the minced bean curd meat evenly and marinate for one hour;

[0068] Shaping: Place the marinated bean curd meat between two layers of wax paper, press it hard and use a rolling pin to roll it into a paper-thin round or long cake. The thickness of the meat cake should be the thickness of a one-yuan coin.

[0069] S3: Frying and polishing:

[0070] 1. Bake the pressed bean curd jerky in a preheated oven at 180°C for about 15 minutes. Take it out and absorb the moisture on the surface with a paper towel;

[0071] 2. Turn the bean curd meat jerky over and use a paper towel to absorb the moisture on the surface again. Then brush honey on both sides of the bean curd meat jerky and sprinkle with appropriate amount of sesame seeds.

[0072] 3. Return the processed bean curd jerky to the oven at 180°C and continue to bake for 10 minutes;

[0073] S4: Cooling and production:

[0074] 1. Cool the processed meat jerky and sterilize the vacuum packaging bags used;

[0075] 2. Cut the meat jerky into the desired shape and put it into a vacuum bag. After packaging the meat jerky, check the vacuum degree in the meat jerky packaging bag. When the vacuum degree is within the set range, package the meat jerky again.

[0076] Embodiment 2:

[0077] Step 1: Material selection and preparation: Prepare and process the bean curd;

[0078] Processing of bean curd: Soak the bean curd in a basin of water and wash it, spread the washed bean curd on a board, peel off the skin of the bean curd with a rolling pin to get the bean curd meat, and use a meat grinder to grind the meat into a paste;

[0079] S2: Seasoning and shaping:

[0080] Prepare seasoning: 5g salt, 5g chicken stock, 50g sugar, 3g pepper, 10g soy sauce, 10g cooking wine, 30g oyster sauce, 3g red yeast rice and 5g black pepper, mix the seasonings;

[0081] Seasoning: Store the minced meat and mixed seasoning separately;

[0082] Shaping: Place the bean curd meat between two layers of wax paper, press it hard and use a rolling pin to roll it into a paper-thin round or long cake. The thickness of the meat cake should be the thickness of a one-yuan coin. After the cake is successfully pressed, apply seasoning on the cold surface.

[0083] S3: Frying and polishing:

[0084] 1. Bake the pressed bean curd jerky in a preheated oven at 180°C for about 15 minutes. Take it out and absorb the moisture on the surface with a paper towel;

[0085] 2. Turn the bean curd meat jerky over and use a paper towel to absorb the surface moisture again. Then brush honey on both sides of the bean curd meat jerky and sprinkle with appropriate amount of sesame seeds;

[0086] 3. Return the processed bean curd jerky to the oven at 180°C and continue to bake for 10 minutes;

[0087] S4: Cooling and production:

[0088] 1. Cool the processed meat jerky and sterilize the vacuum packaging bags used;

[0089] 2. Cut the meat jerky into the desired shape and put it into a vacuum bag. After packaging the meat jerky, check the vacuum degree in the meat jerky packaging bag. When the vacuum degree is within the set range, package the meat jerky again.

[0090] The invention adopts seasonal bean curd, removes the bean curd bark, obtains bean curd meat, and presses the bean curd meat into the thickness of a one-yuan coin between two layers of oil paper through two different meat jerky and seasoning mixing modes, puts the meat jerky in a preheated oven, bakes at 180° C. for about 15 minutes, absorbs surface moisture, brushes honey on both sides, sprinkles sesame seeds, and continues to bake in the oven at 180° C. for 10 minutes. After cooling, the meat jerky is packed into a vacuum bag. The bean curd meat jerky has a delicious taste and a unique taste, and is baked at high temperature and vacuum-packed, so that the bean curd meat jerky can improve storage capacity.

Claims

1. A bean curd meat jerky product and a production method, characterized in that: The following steps are involved: S1: Material selection and preparation: prepare and process the bean curd; Processing of bean curd: Soak the bean curd in a basin of water and wash it, spread the washed bean curd on a board, peel off the skin of the bean curd with a rolling pin to get the bean curd meat, and use a meat grinder to grind the meat into a paste; S2: Seasoning and shaping: Seasoning: Add appropriate amount of seasoning to the meat paste, adjust according to personal taste, mix the required seasoning with the minced bean curd meat evenly and marinate; Shaping: Put the stirred bean curd meat and seasoning mixture between two layers of wax paper, press it hard and roll it into a paper-thin round cake or long strip with a rolling pin; S3: Frying and polishing:

1. Bake the pressed bean curd jerky in a preheated oven at 180°C for about 15 minutes. Take it out and absorb the moisture on the surface with a paper towel; 2. Turn the bean curd meat jerky over and use a paper towel to absorb the surface moisture again. Then brush honey on both sides of the bean curd meat jerky and sprinkle with appropriate amount of sesame seeds; 3. Return the processed bean curd jerky to the oven at 180°C and continue to bake for 10 minutes; S4: Cooling and serving: Cool the processed meat jerky, take it out, cut it into desired shapes and put it into vacuum bags.

2. The bean curd jerky product and preparation method according to claim 1, characterized in that: The seasonings in S2 include salt, chicken powder, sugar, pepper, soy sauce, cooking wine, oyster sauce, red yeast rice powder and black pepper.

3. The bean curd jerky product and preparation method according to claim 1, characterized in that: The pickling time in S2 is one hour.

4. The bean curd jerky product and preparation method according to claim 1, characterized in that: The preheating condition of the oven in S3 is 180° C. for 15 minutes.

5. The bean curd jerky product and preparation method according to claim 1, characterized in that: The vacuum packaging bag used is sterilized.

6. The bean curd jerky product and preparation method according to claim 1, characterized in that: After the meat jerky is packaged, the vacuum degree in the packaging bag containing the meat jerky is detected, and when the vacuum degree is within a set range, the meat jerky is packaged again.

7. The bean curd jerky product and preparation method according to claim 1, characterized in that: The pressed meat patty has a thickness of a one-yuan coin.

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