Wet type dried meat slice and preparation method thereof

Abstract

The invention relates to moist dried meat slices and a preparation method thereof, and belongs to the technical field of food processing. The invention provides damp-type dried meat slices. The damp-type dried meat slices comprise the following components in parts by mass: 80-120 parts of pork, 8-12 parts of sugar, 3-8 parts of fish sauce, 0.2-2 parts of a silkworm chrysalis flavoring base material with a low reaction degree, 0.1-1 part of a silkworm chrysalis flavoring base material with a medium reaction degree, 0.05-0.5 part of a silkworm chrysalis flavoring base material with a high reaction degree and 3-5 parts of auxiliary materials. According to the prepared moisture-type dried meat slice, the silkworm chrysalis flavor base material is added on the basis of the traditional moisture-type dried meat slice, so that the aroma and the base flavor of the moisture-type dried meat slice are increased on the basis of reducing the content of reducing sugar in the dried meat slice, and the moisture-type dried meat slice is fuller in flavor and long in shelf life.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a Chaozhou-style meat jerky and a preparation method thereof. Background Art

[0002] Meat jerky is one of the typical traditional meat products in China. It is favored by consumers because of its unique production process, easy preservation, convenient carrying, delicious and refreshing, and suitable for all ages. Chaozhou-style meat jerky is an important component and typical representative of traditional meat products and is deeply loved by consumers.

[0003] Traditional Chaozhou-style meat jerky is mainly seasoned with sugar and fish sauce, and is mixed with monosodium glutamate, yeast extract, and compound seasonings. Currently, the meat jerky on the market has problems such as single taste and illegal addition of chemical raw materials. In addition, during the storage process, the oil will become rancid and the color will become dull, which directly affects the consumer's desire to choose and has always restricted the further development and market expansion of Chaozhou-style meat jerky. Therefore, how to combine the natural and nutritious diet concept, enhance the product flavor, extend the product shelf life, strengthen product quality, safely develop Chaozhou-style meat jerky that is green, nutritious and unique in flavor, and improve the technical content of the product has become a severe challenge facing meat processing companies.

[0004] Based on this, the present invention is proposed. Summary of the invention

[0005] The purpose of the present invention is to provide a Chaozhou-style meat jerky and a preparation method thereof, so as to solve the problems in the prior art that traditional Chaozhou-style meat jerky has a single taste, chemical raw materials are added in violation of regulations, and oil rancidity and dull color occur during the storage process.

[0006] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0007] The present invention provides a Chaozhou-style meat jerky, comprising the following components in parts by weight:

[0008] 80-120 parts of pork, 8-12 parts of sugar, 3-8 parts of fish sauce, 0.2-2 parts of silkworm pupa flavor base with low reaction degree, 0.1-1 parts of silkworm pupa flavor base with medium reaction degree, 0.05-0.5 parts of silkworm pupa flavor base with high reaction degree, and 3-5 parts of auxiliary materials.

[0009] Preferably, the auxiliary materials include one or more of eggs, edible vegetable oil, edible salt, spices, maltodextrin, soy protein powder, peanut protein powder, soy protein isolate, gluten powder, grain fiber, fruit and vegetable fiber, edible starch, yeast extract, sodium hexametaphosphate, nisin, sodium tripolyphosphate, sodium pyrophosphate, sodium D-isoascorbate, disodium 5′-flavor nucleotide, capsanthin, monascus red and cochineal red;

[0010] The sugar includes one or more of white sugar, D-xylose, maltose, oligofructose and trehalose.

[0011] Preferably, the silkworm pupa flavor base with low reaction degree comprises the following components in parts by weight:

[0012] 28-32 parts of silkworm pupa enzymatic hydrolysis-ultrafiltration fraction and 0.3-0.7 parts of cysteine.

[0013] Preferably, the silkworm pupa flavor base with a medium reaction degree comprises the following components in parts by weight:

[0014] 28-32 parts of silkworm pupa enzymatic hydrolysis-ultrafiltration fraction, 0.2-0.6 parts of reducing sugar, 0.1-0.5 parts of thiamine, 0.6-1 parts of compound oil;

[0015] The reducing sugars are maltose, D-xylose and glucose, and the mass ratio of maltose:D-xylose:glucose is 1:1-3:3-5;

[0016] The composite oil is silkworm pupa oil and rich-flavor chicken oil, and the volume ratio of the silkworm pupa oil to the rich-flavor chicken oil is 1:2-3.

[0017] Preferably, the silkworm pupa flavor base with a high degree of reaction comprises the following components in parts by weight:

[0018] 28-32 parts of silkworm pupa enzymatic hydrolysis-ultrafiltration fraction, 0.55-0.95 parts of D-xylose, 0.4-0.8 parts of cysteine, 0.25-0.45 parts of thiamine, and 0.8-1.2 parts of compound oil;

[0019] The composite oil is silkworm pupa oil and rich-flavor chicken oil, and the volume ratio of the silkworm pupa oil to the rich-flavor chicken oil is 1:2-3.

[0020] The present invention also provides a method for preparing the Chaozhou-style meat jerky, comprising the following steps:

[0021] (1) mixing pork, sugar, fish sauce, a silkworm pupa flavor base with a low reaction level, and auxiliary materials to obtain a mixture;

[0022] (2) vacuum tumbling the mixture obtained in step (1) for 25 to 35 minutes to obtain tumbled meat material;

[0023] (3) sieving the meat obtained in step (2), and drying for 6 to 7 hours to obtain dried meat;

[0024] (4) mixing the dried meat obtained in step (3) with a silkworm pupa flavor base material with a medium reaction degree, and drying for 3 to 4 hours to obtain jerky;

[0025] (5) The meat jerky obtained in step (4) is mixed with a silkworm pupa flavor base having a high reaction degree, and baked to obtain Chaozhou-style meat jerky.

[0026] Preferably, the particle size of the pork in step (1) is 3 mm to 16 mm.

[0027] Preferably, the temperature of the vacuum kneading in step (2) is 0-4° C., and the pressure of the vacuum kneading is 60-81 kPa.

[0028] Preferably, the drying temperature in step (3) is 50°C to 80°C, and the drying temperature in step (4) is 50°C to 80°C.

[0029] Preferably, the baking temperature in step (5) is 180-250° C., and the baking time is 3-10 min.

[0030] The present invention has the following technical effects and advantages:

[0031] The invention provides a Chaozhou-style meat jerky and a preparation method thereof. The invention adds a silkworm pupa flavoring base material to the traditional Chaozhou-style meat jerky, increases the aroma and base flavor of the Chaozhou-style meat jerky while reducing the reducing sugar content in the meat jerky, and makes the Chaozhou-style meat jerky have a fuller flavor and a longer shelf life. DETAILED DESCRIPTION

[0032] The present invention provides a Chaozhou-style meat jerky, comprising the following components in parts by weight:

[0033] 80-120 parts of pork, preferably 90-110 parts, more preferably 100 parts; 8-12 parts of sugar, preferably 9-11 parts, more preferably 10 parts; 3-8 parts of fish sauce, preferably 4-7 parts, more preferably 5 parts; 0.2-2 parts of silkworm pupa flavor base with low reaction degree, preferably 0.4-1.8 parts, more preferably 1 part; 0.1-1 parts of silkworm pupa flavor base with medium reaction degree, preferably 0.3-0.7 parts, more preferably 0.5 parts; 0.05-0.5 parts of silkworm pupa flavor base with high reaction degree, preferably 0.15-0.4 parts, more preferably 0.25 parts; 3-5 parts of auxiliary materials, preferably 4.5 parts;

[0034] In the present invention, the auxiliary materials include one or more of eggs, edible vegetable oil, edible salt, spices, maltodextrin, soy protein powder, peanut protein powder, soy protein isolate, gluten powder, grain fiber, fruit and vegetable fiber, edible starch, yeast extract, sodium hexametaphosphate, nisin, sodium tripolyphosphate, sodium pyrophosphate, sodium D-isoascorbate, disodium 5′-flavor nucleotide, capsanthin, monascus red and cochineal red;

[0035] The sugar includes one or more of white sugar, D-xylose, maltose, oligofructose and trehalose.

[0036] In the present invention, the silkworm pupa flavor base with low reaction degree comprises the following components in parts by weight:

[0037] 28-32 parts of silkworm pupa enzymatic hydrolysis-ultrafiltration fraction, preferably 30 parts; 0.3-0.7 parts of cysteine, preferably 0.5 parts of cysteine.

[0038] In the present invention, the method for preparing the silkworm pupa flavor base with low reaction degree is to mix the silkworm pupa enzymatic hydrolysis-ultrafiltration component and cysteine ​​according to the mass fractions.

[0039] In the present invention, the silkworm pupa flavor base with a medium reaction degree comprises the following components in parts by weight:

[0040] 28-32 parts of silkworm pupa enzymatic hydrolysis-ultrafiltration fraction, preferably 30 parts; 0.2-0.6 parts of reducing sugar, preferably 0.4 parts; 0.1-0.5 parts of thiamine, preferably 0.3 parts; 0.6-1 parts of compound oil, preferably 0.8 parts;

[0041] The reducing sugars are maltose, D-xylose and glucose, and the mass ratio of maltose:D-xylose:glucose is 1:1-3:3-5, preferably 1:2:4;

[0042] The composite oil is silkworm pupa oil and rich-flavor chicken oil, and the volume ratio of silkworm pupa oil to rich-flavor chicken oil is 1:2-3, preferably 1:3.

[0043] In the present invention, the preparation method of the silkworm pupa flavor base with a medium reaction degree is to mix silkworm pupa enzymatic hydrolysis-ultrafiltration components, reducing sugar, thiamine, and compound oil according to mass fractions, react at 100° C. for 10 minutes, and cool to obtain the base.

[0044] In the present invention, the silkworm pupa flavor base with a high reaction degree comprises the following components in parts by weight:

[0045] 28-32 parts of silkworm pupa enzymatic hydrolysis-ultrafiltration fraction, preferably 30 parts; 0.55-0.95 parts of D-xylose, preferably 0.75 parts; 0.4-0.8 parts of cysteine, preferably 0.6 parts; 0.25-0.65 parts of thiamine, preferably 0.45 parts; 0.8-1.2 parts of compound oil, preferably 1 part;

[0046] The composite oil is silkworm pupa oil and rich-flavor chicken oil, and the volume ratio of silkworm pupa oil to rich-flavor chicken oil is 1:2-3, preferably 1:3.

[0047] In the present invention, the preparation method of the silkworm pupa flavor base with high reaction degree is to mix silkworm pupa enzymatic hydrolysis-ultrafiltration components, D-xylose, cysteine, thiamine and compound oil according to mass fractions, react at 100° C. for 45 minutes, and cool to obtain the base.

[0048] In the present invention, the preparation method of the silkworm pupa enzymatic hydrolysis-ultrafiltration component is to add protease to the silkworm pupa protein, adjust the pH value to 6-8.5, preferably 7.0, and then perform enzymatic hydrolysis to obtain a primary silkworm pupa enzymatic hydrolysis product, and separate the primary silkworm pupa enzymatic hydrolysis product by membrane ultrafiltration to obtain a silkworm pupa enzymatic hydrolysis-ultrafiltration component of less than 5 kDa;

[0049] The protease is two or three of alkaline protease, flavor protease and papain of the same quality;

[0050] The amount of the protease added is 0.1-5wt% of the total mass of the silkworm pupa protein, preferably 3wt%;

[0051] The enzymatic hydrolysis temperature is 40-60° C., preferably 50° C., and the enzymatic hydrolysis time is 4-6 hours, preferably 5 hours.

[0052] The present invention also provides a method for preparing the Chaozhou-style meat jerky, comprising the following steps:

[0053] (1) mixing pork, sugar, fish sauce, a silkworm pupa flavor base with a low reaction level, and auxiliary materials to obtain a mixture;

[0054] (2) vacuum tumbling the mixture obtained in step (1) for 25 to 35 minutes, preferably 30 minutes, to obtain tumbled meat material;

[0055] (3) sieving the meat obtained in step (2), and drying it for 6 to 7 hours, preferably 6 hours, to obtain dried meat;

[0056] (4) mixing the dried meat obtained in step (3) with a silkworm pupa flavor base material with a medium reaction degree, and drying for 3 to 4 hours, preferably 4 hours, to obtain jerky;

[0057] (5) The meat jerky obtained in step (4) is mixed with a silkworm pupa flavor base having a high reaction degree, and baked to obtain Chaozhou-style meat jerky.

[0058] In the present invention, the particle size of the pork in step (1) is 3 mm to 16 mm, preferably 8 mm.

[0059] In the present invention, the temperature of the vacuum tumbling in step (2) is 0-4°C, preferably 2°C, and the pressure of the vacuum tumbling is 60-81 kPa, preferably 70 kPa.

[0060] In the present invention, the spreading and screening in step (2) is to spread the meat material on a bamboo sieve or a stainless steel sieve.

[0061] In the present invention, the drying temperature in step (3) is 50°C to 80°C, preferably 65°C, and the drying temperature in step (4) is 50°C to 80°C, preferably 65°C.

[0062] In the present invention, the baking temperature in step (5) is 180-250° C., preferably 200° C., and the baking time is 3-10 min, preferably 7 min.

[0063] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0064] Material preparation

[0065] Preparation of Enzymatic Hydrolysis-Ultrafiltration Fractions from Silkworm Pupae

[0066] Take 970g of silkworm pupa protein, add 15g of alkaline protease, add 15g of flavor protease and mix evenly, adjust the pH value to 7.0, and enzymolyze at 50°C for 5h to obtain a primary enzymatic hydrolysis silkworm pupa product. Subsequently, the primary enzymatic hydrolysis silkworm pupa product is separated using a 5KD ultrafiltration membrane to obtain a silkworm pupa enzymolysis-ultrafiltration product with a molecular size of <5kDa, which is set aside.

[0067] Preparation of silkworm pupa flavor base with low reaction degree

[0068] Take 300 g of silkworm pupa enzymolysis-ultrafiltration product and 5 g of cysteine, mix them to obtain a silkworm pupa flavor base with a low reaction degree, and set aside.

[0069] Preparation of silkworm pupa flavor base with medium reaction degree

[0070] Take 300 g of silkworm pupa enzymatic hydrolysis-ultrafiltration product, 4 g of reducing sugar obtained by mixing maltose: D-xylose: glucose in a mass ratio of 1:2:4, 3 g of thiamine, and 8 g of composite oil obtained by mixing silkworm pupa oil: rich-flavor chicken in a volume ratio of 1:3, mix them all to obtain a mixture, react the mixture at 100°C for 10 min, then rapidly cool it and set aside.

[0071] Preparation of silkworm pupa flavor base with high reaction degree

[0072] Take 300 g of silkworm pupa enzymatic hydrolysis-ultrafiltration product, 7.5 g of D-xylose, 6 g of cystine, 4.5 g of thiamine, and 10 g of a composite oil obtained by mixing silkworm pupa oil and rich-flavor chicken in a volume ratio of 1:3, mix them all evenly to obtain a mixture, react the mixture at 100°C for 45 min, then rapidly cool it and set aside.

[0073] Example 1

[0074] (1) selecting 100 kg of qualified pork hind leg meat, thawing it, and mincing it into 8 mm particles, and mixing it with 10 kg of white granulated sugar, 5 kg of fish sauce, 1 kg of low-reaction silkworm pupa flavor base, 0.5 kg of edible salt, 3 kg of edible vegetable oil, and 1 kg of spices to obtain a mixture;

[0075] (2) tumbling the mixture obtained in step (1) under vacuum at a pressure of 70 kPa and a temperature of 2° C. for 30 minutes to obtain tumbled meat material;

[0076] (3) Spreading the meat obtained in step (2) on a bamboo sieve and drying at 65° C. for 6 h to obtain dried meat;

[0077] (4) spraying 0.5 kg of a medium-reaction silkworm pupa flavor base onto the dried meat obtained in step (3), and continuing to dry at 65° C. for 4 h to obtain jerky;

[0078] (5) Spray 0.25 kg of a highly reactive silkworm pupa flavor base into the meat jerky obtained in step (4), and bake at 200° C. for 7 min to obtain a Chao-style meat jerky.

[0079] Comparative Example 1

[0080] (1) selecting 100 kg of qualified pork hind leg meat, thawing it, and mincing it into 8 mm particles, and mixing it with 10 kg of white granulated sugar, 5 kg of fish sauce, 1 kg of low-reaction silkworm pupa flavor base, 0.5 kg of edible salt, 3 kg of edible vegetable oil, and 1 kg of spices to obtain a mixture;

[0081] (2) tumbling the mixture obtained in step (1) under vacuum at a pressure of 70 kPa and a temperature of 2° C. for 30 minutes to obtain tumbled meat material;

[0082] (3) Spreading the meat obtained in step (2) on a bamboo sieve and drying at 65° C. for 6 h to obtain dried meat;

[0083] (4) spraying 0.5 kg of a medium-reaction silkworm pupa flavor base onto the dried meat obtained in step (3), and continuing to dry at 65° C. for 4 h to obtain jerky;

[0084] (5) The meat jerky obtained in step (4) is baked at 200° C. for 7 min to obtain Chao style meat jerky.

[0085] Comparative Example 2

[0086] (1) selecting 100 kg of qualified pork hind leg meat, thawing it, and mincing it into 8 mm particles, and mixing it with 10 kg of white granulated sugar, 5 kg of fish sauce, 1 kg of low-reaction silkworm pupa flavor base, 0.5 kg of edible salt, 3 kg of edible vegetable oil, and 1 kg of spices to obtain a mixture;

[0087] (2) tumbling the mixture obtained in step (1) under vacuum at a pressure of 70 kPa and a temperature of 2° C. for 30 minutes to obtain tumbled meat material;

[0088] (3) Spreading the meat obtained in step (2) on a bamboo sieve, and continuing to dry at a temperature of 65° C. for 10 hours to obtain jerky;

[0089] (4) Spray 0.25 kg of a silkworm pupa flavor base with a high degree of reaction into the meat jerky obtained in step (3), and bake at 200° C. for 7 min to obtain a Chao-style meat jerky.

[0090] Comparative Example 3

[0091] (1) selecting 100 kg of qualified pork hind leg meat, thawing it, mincing it into 8 mm particles, and mixing it with 10 kg of white granulated sugar, 5 kg of fish sauce, 0.5 kg of edible salt, 3 kg of edible vegetable oil and 1 kg of spices to obtain a mixture;

[0092] (2) tumbling the mixture obtained in step (1) under vacuum at a pressure of 70 kPa and a temperature of 2° C. for 30 minutes to obtain tumbled meat material;

[0093] (3) Spreading the meat obtained in step (2) on a bamboo sieve and drying at 65° C. for 6 h to obtain dried meat;

[0094] (4) spraying 0.5 kg of a medium-reaction silkworm pupa flavor base onto the dried meat obtained in step (3), and continuing to dry at 65° C. for 4 h to obtain jerky;

[0095] (5) Spray 0.25 kg of a highly reactive silkworm pupa flavor base into the meat jerky obtained in step (4), and bake at 200° C. for 7 min to obtain a Chao-style meat jerky.

[0096] Comparative Example 4

[0097] (1) selecting 100 kg of qualified pork hind leg meat, thawing it, mincing it into 8 mm particles, and mixing it with 10 kg of white granulated sugar, 5 kg of fish sauce, 0.5 kg of edible salt, 3 kg of edible vegetable oil and 1 kg of spices to obtain a mixture;

[0098] (2) tumbling the mixture obtained in step (1) under vacuum at a pressure of 70 kPa and a temperature of 2° C. for 30 minutes to obtain tumbled meat material;

[0099] (3) Spreading the meat obtained in step (2) on a bamboo sieve and drying at 65° C. for 10 h to obtain jerky;

[0100] (4) The meat jerky obtained in step (3) is baked at 200° C. for 7 min to obtain Chao style meat jerky.

[0101] Experimental Example 1

[0102] 15 strictly trained assessors were selected to form a sensory evaluation team, and sensory evaluation was performed on the Chaozhou-style meat jerky of Example 1 and Comparative Examples 1 to 4 at the beginning of preparation and stored at 60°C for 14 days, and the overall coordination, aroma, aftertaste and other indicators were scored. The total score was 100 points, and the proportion of overall coordination, aroma, aftertaste, etc. according to each indicator was 40%, 30%, and 30%, respectively, and the sum of the three scores was the final score. The scoring criteria are shown in Table 1.

[0103] Table 1 Scoring criteria

[0104]

[0105] The scores of 15 assessors were counted and the average was taken. The results are shown in Table 2.

[0106] Table 2 Sensory evaluation scores of different products

[0107]

[0108]

[0109] According to the results in Table 2, the average sensory score of the freshly prepared Chao-style meat jerky in Example 1 is 91 points, and the average sensory scores of Comparative Examples 1 to 4 are 77, 81, 80, and 68, respectively. It can be seen that the Chao-style meat jerky prepared by the method of Example 1 is superior to the Chao-style meat jerky of Comparative Examples 1 to 4 in terms of overall coordination, aroma, and aftertaste. After the Chao-style meat jerky was stored for 14 days, the average sensory score of Example 1 was 84 points, and the average sensory scores of Comparative Examples 1 to 4 were 73, 73, 68, and 38, respectively. It can be seen that the sensory score of the Chao-style meat jerky prepared by the method of Example 1 after 14 days of storage is not much different from that of the freshly prepared Chao-style meat jerky, and is still better than Comparative Examples 1 to 4. It is generally known that the Chao-style meat jerky prepared by the preparation method of the present application has a good flavor and taste, and long-term storage does not significantly reduce its flavor and taste.

[0110] Experimental Example 2

[0111] The acid value, fat peroxide value and color difference of the Chaozhou-style meat jerky of Example 1 and Comparative Examples 1 to 4 were tested at the beginning of preparation and stored at 60°C for 14 days. The tests were performed three times and the average values ​​were taken. The test results are shown in Table 3.

[0112] The detection method is to cut the sample to be tested into pieces with a meat grinder, take 100g of the minced sample and place it in a 100mL conical flask, add 100mL of petroleum ether and shake for 10 minutes, filter it after leaving it overnight, and heat it in a water bath to desolventize it to obtain the test oil;

[0113] (1) Acid value test: Weigh 3 g of fat and oil and place it in a conical flask, add 50 mL of a neutral ether-ethanol mixed solution, heat and shake until the fat is dissolved, then cool to room temperature, add 2 drops of phenolphthalein indicator, and titrate with potassium hydroxide standard solution until red appears and does not fade in half a minute. Calculate the acid value of the sample. The acid value is determined according to the third method of hot ethanol indicator titration method in GB 5009.229-2016 "National Food Safety Standard Determination of Acid Value in Foods";

[0114] (2) Peroxide value detection: Weigh 3 g of oil and fat and place it in a conical flask, add 30 mL of chloroform-glacial acetic acid mixed solution, heat and shake until the oil and fat are dissolved, then cool to room temperature, add 1 mL of saturated potassium iodide solution, mix well and place in a dark place for 3 minutes, take out and add 100 mL of water, use sodium thiosulfate standard solution to titrate, add 1 mL of starch indicator solution when it reaches light yellow, titrate until the blue disappears, calculate the peroxide value of the sample, and the peroxide value is determined according to the first method titration method of GB 5009.227-2016 "National Food Safety Standard Determination of Peroxide Value in Food";

[0115] (3) Chromaticity difference measurement: Use a colorimeter to measure the parameters L*, a* and b* values ​​of each sample three times and take the average value. The L* value (Lightness) varies from 0 to 100, 0 represents black and 100 represents white. The a* value (Redness) represents from red to green: 100 is red and -80 is green. The b* (Yellowness) represents from yellow to blue: 100 is yellow and -80 is blue. The formula for calculating the total color difference ΔE is as follows:

[0116] ΔE=[(L0*-L*)2+(a0*-a*)2+(b0*-b*)2]1 / 2;

[0117] Wherein L0*, a0*, and b0* represent the chromaticity values ​​of meat jerky after accelerated oxidation for 0 days, and L*, a*, and b* represent the chromaticity values ​​of meat jerky after accelerated oxidation for 14 days.

[0118] Table 3 Acid value, fat peroxide value and color difference test results of different products

[0119]

[0120] According to the results in Table 3, the acid value and fat peroxide value of the Chao-style meat jerky prepared in Example 1 changed little after 14 days of storage, while the acid value and fat peroxide value of the Chao-style meat jerky prepared in Comparative Examples 1 to 4 were relatively large, and changed more after 14 days of storage at 60°C, indicating that the Chao-style meat jerky prepared in Example 1 has the significant advantages of long storage time and is not easy to become rancid or oxidatively deteriorated. By comparing the color difference of the Chao-style meat jerky of Example 1 and Comparative Examples 1 to 4 after 14 days, it is known that the color difference value of Example 1 is the smallest at 20.21±2.53, indicating that the Chao-style meat jerky prepared in Example 1 has little change in appearance color, and the appearance color is not easily changed significantly after long-term storage, and the quality is relatively stable.

[0121] As can be seen from the above embodiments, the present invention provides a Chaozhou-style meat jerky and a preparation method thereof. The present invention adds silkworm pupa flavoring base to the traditional Chaozhou-style meat jerky, reduces the reducing sugar content in the meat jerky, increases the aroma and base flavor of the Chaozhou-style meat jerky, and makes the Chaozhou-style meat jerky more flavorful and has a longer shelf life.

[0122] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A Chaozhou-style meat jerky, characterized in that: The composition includes the following components in parts by weight: 80-120 parts of pork, 8-12 parts of sugar, 3-8 parts of fish sauce, 0.2-2 parts of silkworm pupa flavor base with low reaction degree, 0.1-1 parts of silkworm pupa flavor base with medium reaction degree, 0.05-0.5 parts of silkworm pupa flavor base with high reaction degree, and 3-5 parts of auxiliary materials.

2. The Chaozhou-style meat jerky according to claim 1, characterized in that: The auxiliary materials include one or more of eggs, edible vegetable oil, edible salt, spices, maltodextrin, soy protein powder, peanut protein powder, soy protein isolate, gluten powder, grain fiber, fruit and vegetable fiber, edible starch, yeast extract, sodium hexametaphosphate, nisin, sodium tripolyphosphate, sodium pyrophosphate, sodium D-isoascorbate, disodium 5′-flavor nucleotide, capsanthin, monascus red and cochineal red; The sugar includes one or more of white sugar, D-xylose, maltose, oligofructose and trehalose.

3. The Chaozhou-style meat jerky according to claim 1, characterized in that: The silkworm pupa flavor base with low reaction degree comprises the following components in parts by weight: 28-32 parts of silkworm pupa enzymatic hydrolysis-ultrafiltration fraction and 0.3-0.7 parts of cysteine.

4. The Chaozhou-style meat jerky according to claim 1, characterized in that: The silkworm pupa flavor base with a medium reaction degree comprises the following components in parts by weight: 28-32 parts of silkworm pupa enzymatic hydrolysis-ultrafiltration fraction, 0.2-0.6 parts of reducing sugar, 0.1-0.5 parts of thiamine, 0.6-1 parts of compound oil; The reducing sugars are maltose, D-xylose and glucose, and the mass ratio of maltose:D-xylose:glucose is 1:1-3:3-5; The composite oil is silkworm pupa oil and rich-flavor chicken oil, and the volume ratio of the silkworm pupa oil to the rich-flavor chicken oil is 1:2-3.

5. The Chaozhou-style meat jerky according to claim 1, characterized in that: The silkworm pupa flavor base with high reaction degree comprises the following components in parts by weight: 28-32 parts of silkworm pupa enzymatic hydrolysis-ultrafiltration fraction, 0.55-0.95 parts of D-xylose, 0.4-0.8 parts of cysteine, 0.25-0.65 parts of thiamine, and 0.8-1.2 parts of compound oil; The composite oil is silkworm pupa oil and rich-flavor chicken oil, and the volume ratio of the silkworm pupa oil to the rich-flavor chicken oil is 1:2-3.

6. The method for preparing Chaozhou-style meat jerky according to any one of claims 1 to 5, characterized in that: The following steps are involved: (1) mixing pork, sugar, fish sauce, a silkworm pupa flavor base with a low reaction level, and auxiliary materials to obtain a mixture; (2) vacuum tumbling the mixture obtained in step (1) for 25 to 35 minutes to obtain tumbled meat material; (3) sieving the meat obtained in step (2), and drying for 6 to 7 hours to obtain dried meat; (4) mixing the dried meat obtained in step (3) with a silkworm pupa flavor base material with a medium reaction degree, and drying for 3 to 4 hours to obtain jerky; (5) The meat jerky obtained in step (4) is mixed with a silkworm pupa flavor base having a high reaction degree, and baked to obtain Chaozhou-style meat jerky.

7. The preparation method according to claim 6, characterized in that: The particle size of the pork in step (1) is 3 mm to 16 mm.

8. The preparation method according to claim 6, characterized in that: The temperature of the vacuum tumbling in step (2) is 0-4° C., and the pressure of the vacuum tumbling is 60-81 kPa.

9. The preparation method according to claim 6, characterized in that: The drying temperature in step (3) is 50°C to 80°C, and the drying temperature in step (4) is 50°C to 80°C.

10. The preparation method according to claim 6, characterized in that: The baking temperature in step (5) is 180-250° C., and the baking time is 3-10 minutes.

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