Preparation method of oil-immersed jerky

Abstract

The invention discloses a preparation method of oil-immersed jerky. The preparation method comprises the following steps: unfreezing raw materials, trimming and dicing, carrying out low-temperature vacuum rolling, kneading and pickling, precooking, slicing, parching, drying, cooling, carrying out oil-immersed mixing, carrying out nitrogen-filled packaging, and sterilizing. In the baking and frying step, a rotary steam frying pan is used for baking and frying; in the drying step, drying is performed until the moisture content is 21%-25%; in the step of oil soaking and material mixing, the jerky is stirred in red oil with the weight percentage of solid matter being 25-28%; the jerky prepared by the method is moderate in hardness, good in chewiness and mouth moistening degree, complete in shape, balanced in taste and moderate in pungency degree.

Description

Technical Field

[0001] The present invention belongs to the technical field of food, and particularly relates to a preparation method of oil-soaked dried meat. Background Art

[0002] For the convenience of preservation, traditional dried meat products have a long drying time, and the moisture content is 10-16%. Low water activity is used to control microorganisms. Therefore, the texture of the products is relatively hard, and the form is single, generally presented in a dry state after frying and drying or baking.

[0003] For example, Chinese Patent CN 101023796A discloses a preparation method of yak dried meat, including the following steps: 1. Selecting meat: carefully selecting the leg meat and back meat of yaks that have passed the quarantine by the quarantine department, removing the scraps, and trimming the fat membrane; 2. Rinsing: rinsing the yak meat to make the meat clean and hygienic; 3. Cutting: cutting the rinsed yak meat into small pieces according to the grain of the meat; 4. Boiling and marinating: boiling the cut meat to 70% cooked, and then putting it into the brine to be marinated until cooked; 5. Slicing / blocking: cutting the meat into strips or blocks; 6. Stir-frying: putting the cut meat into an oil pan and stir-frying; 7. Cooling: cooling the stir-fried meat; 8. Mixing: adding ingredients to the cooled meat and stirring; 9. Sterilizing: putting the mixed meat into a sterilization chamber for disinfection; 10. Inspecting: inspecting the disinfected dried meat according to national regulations; 11. Packaging: packaging the qualified dried meat after inspection.

[0004] In the above patent, the moisture of the stir-fried yak dried meat remains at 10-15%, and the texture is relatively hard; after stir-frying and cooling, five-spice dressing or spicy dressing is used as the dry dressing, which has no innovation in taste compared with traditional dried meat products on the market, and the form is relatively single. Summary of the Invention

[0005] To solve the above technical problems, the present invention provides a preparation method of oil-soaked dried meat. The dried meat prepared by this method has a moderate hardness, good chewiness and mouthfeel, a complete form, a balanced taste and a moderate spiciness.

[0006] The technical solution adopted by the present invention is as follows:

[0007] A preparation method of oil-soaked dried meat, the preparation method includes the following steps: raw material thawing - trimming and cutting - low-temperature vacuum tumbling and marinating - pre-boiling - slicing - stir-frying - drying - cooling - oil-soaking and mixing - nitrogen filling and packaging - sterilization;

[0008] In the stir-frying step, a rotary steam stir-fryer is used for stir-frying;

[0009] In the drying step, it is dried until the moisture content is 21% - 25%;

[0010] In the step of oil immersion and mixing, the dried meat is stirred in the red oil with a solid content percentage of 25-28%.

[0011] In the step of low-temperature vacuum tumbling and marinating, the marinating materials are added and low-temperature vacuum tumbling and marinating are carried out in a vacuum tumbler; the ambient temperature of the vacuum tumbler is 0-4°C; the vacuum degree of the vacuum tumbler is -0.05 to -0.10 MPa, the tumbling time is 0.5-1.5 h; the rotation speed is 6-10 rpm.

[0012] The marinating materials are composed of the following raw materials in parts by weight: 3-6 parts of white sugar, 1-3 parts of table salt, 0.3-1.0 part of monosodium glutamate, 0.1-0.3 part of fishy smell removing powder; the mass ratio of beef slices to the marinating materials is 1:0.04-0.1.

[0013] In the slicing step, the beef blocks are placed along the fiber direction into a slicing machine and sliced into thin slices with a thickness of 0.4-0.6 cm.

[0014] In the frying step, seasonings and mixed oil materials are added for frying; the steam pressure of the rotary steam frying pan is 0.1-0.5 MPa, the frying time is 60-80 min, and slow frying at a low temperature is adopted to ensure uniform heat of the meat slices and better flavor absorption.

[0015] The mixed oil materials are composed of glycerol and vegetable oil, and the weight ratio of glycerol to vegetable oil is 1.5:1.

[0016] The seasonings are composed of the following raw materials in parts by weight: 15-25 parts of white sugar, 2.0-4.0 parts of table salt, 0.5-1.5 parts of monosodium glutamate, 1.0-3.0 parts of spice powder.

[0017] In the frying step, the mass ratio of beef slices to seasonings and mixed oil materials is 1:0.2-0.3:0.02-0.03.

[0018] In the drying step, the drying temperature is 70-85°C.

[0019] In the step of oil immersion and mixing, the oil immersion materials are composed of the following raw materials in parts by weight: 4-6 parts of white sugar, 0.5-1 part of table salt, 1.0-2.0 parts of monosodium glutamate, 0.1-0.3 part of five-spice powder, 0.4-0.6 part of prickly ash oil, 8-12 parts of sesame seeds, 4-6 parts of sesame seed powder, 4-6 parts of Erjingtiao powder, 30-40 parts of red oil.

[0020] The raw material composition and weight parts of the red oil are as follows: 100 parts of vegetable oil, 10-20 parts of crushed sweet peppers, 5-10 parts of crushed lantern peppers, 5-10 parts of Erjingtiao peppers, 0.1-0.5 parts of five-spice powder, 0.1-0.5 parts of green prickly ash powder, and 0.01-0.1 parts of green prickly ash essential oil. The red oil with this composition has a moderate spiciness, a high content of chili solids, and less flowing oil, which can avoid the phenomenon of oil leakage in the later stage of oil-soaked dried meat.

[0021] The preparation method of the red oil is as follows: Mix and crush the crushed sweet peppers, crushed lantern peppers, and Erjingtiao peppers, add five-spice powder and green prickly ash powder and stir evenly, then heat the vegetable oil to 120-200 °C and pour it in in multiple batches, and finally add green prickly ash essential oil.

[0022] In the nitrogen filling and packaging step, the residual oxygen content in the packaging bag is controlled at 0.1-0.5%.

[0023] In the sterilization step, irradiation sterilization is carried out with a dose of 8-10 Gy.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] 1. The present invention adopts a three-time flavoring process to ensure the balanced taste of the dried meat. The present invention performs flavoring in the low-temperature vacuum tumbling and marinating, roasting, and oil-soaking and mixing processes respectively, so that the taste inside and outside the dried meat is more balanced and full. Among them, in the low-temperature vacuum tumbling and marinating step, it is carried out at the most suitable tumbling temperature of 0-4 °C, which is more conducive to the precipitation of salt-soluble proteins, avoids protein denaturation, and thus better maintains the water retention and tenderness of the meat; tumbling is carried out under a vacuum degree of -0.05 to -0.10 MPa, which can accelerate the diffusion of the marinating materials molecules, make them penetrate into the inside of the meat slices faster and more evenly, shorten the marinating time, and improve production efficiency; the vacuum can also prevent the exudation of water, and less protein is lost with the juice. At the same time, during the tumbling process, the meat slices are continuously beaten and rubbed against each other, which will make the muscle fibers relax and the beef texture gaps increase, which is more conducive to the absorption of auxiliary materials in the subsequent process. In the roasting step, a rotary steam cooking pot is used for roasting. This method can achieve natural turning, make the meat slices heat more evenly through the heating of steam, and the moisturizing effect inside the cooking pot is better, which can lengthen the frying time and achieve low-temperature slow frying, so that the meat slices have a better flavoring effect. In the oil-soaking and mixing step, the dried meat is stirred in red oil with a solid content weight percentage of 25-28%, and the red oil penetrates into the texture of the meat, making the dried meat more oily and palatable, and its oily appearance improves the sensory state of the dried meat and enriches the diversity of the dried meat products.

[0026] 2. The moisture content of traditional dried meat is generally about 10-18%, with a low moisture content and a relatively hard texture. Before oil immersion and mixing of seasonings, the beef slices are dried to a moisture content within the range of 21-25%. This moisture range helps the red oil to better penetrate into the texture of the dried meat, resulting in a dried meat product with a moderate hardness, good chewiness, a moderate and smooth feeling in the mouth when eaten, and a complete slice shape of the dried meat.

[0027] 3. To prevent the phenomenon of oil flowing at the bottom of the dried meat product in the later stage, the present invention uses red oil with a solid content percentage by weight of 25-28% for oil immersion of the dried meat. At the same time, sesame powder is added to the oil immersion material to increase the powder solid content in the oil immersion material, so as to better adsorb the red oil and prevent the dried meat from having the phenomenon of oil flowing at the bottom. After the red oil and the powder solids uniformly penetrate into the texture of the beef slices, the good shape and sensory properties of the dried meat product are maintained. At the same time, with the embellishment of sesame seeds, the sensory state of the dried meat product is further enhanced.

[0028] 4. In order to obtain red oil with a high chili solid content but a moderate spiciness, the present invention uses a compound of sweet pepper powder, lantern pepper powder, and Erjingtiao pepper. During the boiling process, the ratio of vegetable oil to chili powder is precisely controlled to ensure that the chili solids in the red oil are 25%-28%, with a moderate spiciness and a strong aroma. The high chili solid content can reduce the amount of flowing oil on the surface of the oil-immersed dried meat and avoid oil flowing at the bottom of the product.

[0029] 5. Traditional dried meat generally adopts direct bagging or vacuum packaging. The packaging bags are mostly made of PE or PP materials, with general barrier properties. The product is prone to oxidation and color fading, and the flavor loss is relatively fast. Vacuum packaging will cause the product to be squeezed and deformed, separating the chili red oil from the meat slices. The present invention adopts nitrogen filling packaging, which can maintain the complete shape of the meat slices, maintain the good taste and sensory properties of the product, and control the residual oxygen content in the packaging bag to be 0.1-0.5% to better maintain the quality of the dried meat product and extend the shelf life.

[0030] 6. The present invention uses a dose of 8-10 Gy to irradiate and sterilize the packaged dried meat product. This sterilization method can better maintain the original shape of the dried meat product. Specific Embodiments

[0031] The present invention will be described in detail below with reference to the embodiments.

[0032] The preparation method of the red oil in each embodiment and comparative example is as follows: Mix and crush sweet pepper powder, lantern pepper powder, and Jingtiao pepper, add five-spice powder and green prickly ash powder and stir evenly, then heat the vegetable oil to 150 °C and pour it in in multiple batches, and finally add green prickly ash essential oil and stir evenly.

[0033] Example 1

[0034] A preparation method of oil-immersed dried meat, comprising the following steps:

[0035] (1) Raw material thawing: Thaw the beef raw materials in running water at room temperature until the center temperature of the meat reaches 0°C.

[0036] (2) Trimming and cutting: Trim off the fat and fascia on the surface of the meat block and cut the meat block into pieces, about 10cm * 5cm * 5cm in size;

[0037] (3) Low-temperature vacuum tumbling and marinating: Pour the cut beef pieces into a vacuum tumbler in a cold storage workshop with an ambient temperature of 0°C. Set the vacuum degree to -0.07MPa, add the marinating ingredients, and tumble for 20 min - pause for 20 min - tumble for 20 min, with a rotation speed of 6 rpm; The composition and weight parts of the marinating ingredients are: 2 parts of salt, 3 parts of sugar, 0.5 part of monosodium glutamate, and 0.2 part of deodorizing powder; The weight ratio of beef slices to marinating ingredients is 1:0.057.

[0038] (4) Pre-boiling: Put the beef raw materials into cold water in the pot, keep the liquid surface boiling and start timing for 20 min, then take out of the pot and drain the water.

[0039] (5) Slicing: Put the beef blocks into the slicing machine along the fiber direction and cut into 0.5 cm thin slices.

[0040] (6) Stir-frying: Pour the marinated beef slices into a rotary steam frying pan, add seasonings and mixed oil, stir for 3 min to make them uniform, open the steam valve, adjust to a lower gear of 0.2 MPa, and stir-fry slowly at a low temperature until there is no moisture and the surface is not sticky, then stop the steam and take out of the pot. The total time is 65 min; The usage amounts of beef slices, seasonings, and mixed oil are: 100 parts of beef slices, 20 parts of white sugar, 3 parts of salt, 1 part of monosodium glutamate, 2 parts of spices, 1.5 parts of glycerol, and 1 part of vegetable oil. Among them, white sugar, salt, monosodium glutamate, and spices form the seasonings, and glycerol and vegetable oil form the mixed oil.

[0041] (7) Drying: After cooling, place on a tray and push into the drying room at a temperature of 75°C and dry until the moisture content of the meat slices is controlled at 24%.

[0042] (8) Cooling: Push to the cooling room and cool to below 25°C.

[0043] (9) Oil immersion and mixing: First, pour the powder materials into the mixer and stir evenly at a rotation speed of 25 rpm, then add liquid materials such as red oil, and after mixing evenly, add beef slices and sesame seeds and stir for 5 min to make the chili oil fully penetrate into the texture of the beef slices. After mixing evenly, take out of the machine. The total time is 10 - 15 min;

[0044] The weight parts of each raw material in this process are: 100 parts of beef slices, 6 parts of white sugar, 1 part of salt, 2 parts of monosodium glutamate, 0.3 part of five-spice powder, 0.5 part of Sichuan pepper oil, 12 parts of sesame seeds, 6 parts of ground sesame seeds, 6 parts of chopped Erjingtiao peppers, and 36 parts of red oil;

[0045] The raw material composition and parts by weight of the red oil are as follows: 100 parts of vegetable oil, 18 parts of crushed sweet peppers, 10 parts of crushed lantern peppers, 10 parts of Erjingtiao peppers, 0.3 part of five-spice powder, 0.2 part of green prickly ash powder, and 0.05 part of green prickly ash essential oil. The solid content is 27.8%.

[0046] (10) Nitrogen filling packaging: Control the residual oxygen content in the packaging bag to 0.5%.

[0047] (11) Sterilization: Perform irradiation sterilization with a dose of 10 Gy.

[0048] Example 2

[0049] A method for preparing oil-soaked dried meat includes the following steps:

[0050] (1) Raw material thawing: Thaw the beef raw material in running water at room temperature until the core temperature of the meat reaches 4°C.

[0051] (2) Trimming and cutting: Trim the fat and fascia on the surface of the meat block and cut the meat block into pieces, about 10 cm * 5 cm * 5 cm in size;

[0052] (3) Low-temperature vacuum tumbling and marinating: Pour the cut beef slices into a vacuum tumbler in a refrigerated workshop with an ambient temperature of 4°C, set the vacuum degree to -0.09 MPa, add the marinade, tumble for 10 min - pause for 10 min - tumble for 10 min, with a rotation speed of 10 rpm; The composition and parts by weight of the marinade are: 3 parts of salt, 4 parts of white sugar, 1.0 part of monosodium glutamate, and 0.3 part of deodorizing powder; The mass ratio of beef slices to the marinade is 1:0.083.

[0053] (4) Pre-boiling: Put the beef raw material into cold water, keep the liquid surface boiling and start timing for 30 min, then take it out of the pot and drain the water.

[0054] (5) Slicing: Put the beef block into the slicing machine along the grain and cut it into thin slices of 0.5 cm.

[0055] (6) Stir-frying: Pour the marinated beef slices into a rotary steam frying pan, add seasonings and mixed oil, stir for 3 min to make it uniform, open the steam valve, adjust to a lower gear of 0.2 MPa, and stir-fry slowly at a low temperature until there is no moisture and the surface is not sticky, then stop the steam and take it out of the pot. The total time is 60 min; The usage amounts of beef slices, seasonings, and mixed oil are: 100 parts of beef slices, 20 parts of white sugar, 3 parts of salt, 1 part of monosodium glutamate, 2 parts of spices, 1.5 parts of glycerol, and 1 part of vegetable oil. Among them, white sugar, salt, monosodium glutamate, and spices constitute the seasonings, and glycerol and vegetable oil constitute the mixed oil.

[0056] (7) Drying: After cooling, place it on a plate and push it into the drying room at a temperature of 85°C for 30 min, and dry until the moisture content of the meat slices is controlled at 22%.

[0057] (8) Cooling: Push it into the cooling room and cool it to below 25°C.

[0058] (9) Oil immersion and mixing: First, pour the powder materials into the mixer and stir evenly at a speed of 25 revolutions per minute. Then, add liquid materials such as red oil. After mixing evenly, add beef slices and sesame seeds and stir for 5 minutes to allow the chili oil to fully penetrate into the texture of the beef slices. After mixing evenly, take it out of the machine. The total time is 10 - 15 minutes;

[0059] During this process, the weight portions of each raw material are as follows: 100 portions of beef slices, 5 portions of white sugar, 0.8 portion of table salt, 1.5 portions of monosodium glutamate, 0.2 portion of five-spice powder, 0.6 portion of prickly ash oil, 10 portions of sesame seeds, 5 portions of ground sesame seeds, 5 portions of ground Erjingtiao peppers, and 30 portions of red oil;

[0060] The raw material composition and weight portions of the red oil are as follows: 100 portions of vegetable oil, 17 portions of ground sweet peppers, 8 portions of ground lantern peppers, 8 portions of Erjingtiao peppers, 0.5 portion of five-spice powder, 0.5 portion of green prickly ash powder, and 0.08 portion of green prickly ash essential oil. The solid content of the red oil is 25.6%

[0061] (10) Nitrogen filling packaging: Control the residual oxygen content in the packaging bag to be 0.3%.

[0062] (11) Sterilization: Perform irradiation sterilization with a dose of 8 Gy.

[0063] Comparative Example 1

[0064] Other conditions are the same as in Example 1, except that the moisture content of the meat slices in step (7) is adjusted to <10%, 10 - 15%, 16 - 20%, 21 - 25%, and 26 - 30% respectively.

[0065] Recruit 500 consumers to evaluate the taste and texture, and the evaluation scoring criteria are shown in Table 1.

[0066] Table 1

[0067]

[0068]

[0069] After the meat slices with different moisture contents are subjected to oil immersion and mixing, the evaluation results of 500 consumers are shown in Table 2.

[0070] Table 2

[0071]

[0072] As can be seen from Table 2: 1) The lower the moisture content, the higher the hardness and chewiness. In the range of 21% - 25% moisture content, the acceptance is relatively high. 2) The harder the product, the more difficult it is for oil to penetrate into the beef texture, resulting in easy separation of oil and meat slices; but the softer it is, the less oil adsorbed by the meat slice texture, both of which will lead to a greasy taste in the mouth. Data shows that in the range of 16% - 25% moisture, the acceptance of moistness is relatively high. 3) The lower the moisture content of the product, the easier it is to produce crumbs during the later stirring process, affecting the shape. However, the higher the moisture content, the softer the meat slices, and instead, the problem of overlapping slices will occur, resulting in uneven thickness.

[0073] Based on the comparison of the above various dimensions, in the range of 21 - 25% moisture content, the texture score of the oil-soaked beef slices is the highest. Therefore, in the drying step of the present invention, the moisture content of the meat slices is controlled within 21 - 25%.

[0074] Comparative Example 2

[0075] Others are the same as in Example 1, except that during tumbling and marinating, it is carried out under normal temperature and pressure.

[0076] Comparative Example 3

[0077] Others are the same as in Example 1, except that in the oil-soaking and mixing step, the raw material composition and weight parts of the red oil are: 100 parts of vegetable oil, 10 parts of crushed sweet peppers, 4 parts of crushed lantern peppers, 4 parts of Erjingtiao peppers, 0.3 part of five-spice powder, 0.2 part of green prickly ash powder, and 0.05 part of green prickly ash essential oil.

[0078] Similarly, 500 consumers were recruited to evaluate the texture and other aspects of the oil-soaked dried meat of Example 1, 2 and Comparative Examples 2, 3. The evaluation scoring criteria are shown in Table 3, and the evaluation results are shown in Table 4. At the same time, the protein content of the oil-soaked dried meat of Example 1, 2 and Comparative Examples 2, 3 was tested, and the results are shown in Table 5.

[0079] Table 3

[0080]

[0081]

[0082] Table 4

[0083]

[0084] Table 5

[0085]

[0086] As can be seen from Table 3, the oil-soaked dried meat prepared in Examples 1 and 2 has good chewiness and mouthfeel, with a balanced taste and moderate spiciness, and a relatively good aroma. In Comparative Example 2, however, due to tumbling under normal temperature and pressure, a relatively large amount of protein in the meat chunks was lost with the juice; at the same time, the precipitation of soluble protein was not sufficient enough, and the degree of protein denaturation was relatively large at normal temperature, resulting in weaker gel properties and water retention properties compared to those under low-temperature vacuum conditions. Therefore, the final meat slices have a dry texture and slightly poor chewiness. In Comparative Example 3, since the chili solids content of the red oil used was low, the sesame seeds, crushed sesame seeds and chili slices in the mixed materials could not completely adsorb the flowing oil, resulting in a relatively large oil content on the surface of the oil-soaked dried meat, a greasy taste in the mouth and poor mouthfeel. At the same time, due to the low chili content, the aroma of the red oil was not strong enough, and the final product had an unpleasant smell.

[0087] The above detailed description of a preparation method of an oil-soaked dried meat with reference to the embodiments is illustrative rather than restrictive. Several embodiments can be enumerated according to the defined scope. Therefore, changes and modifications within the general concept of the present invention should fall within the protection scope of the present invention.

Claims

1. A method for preparing oil-soaked dried meat, characterized in that, The preparation method includes the following steps: raw material thawing - trimming and cutting - low-temperature vacuum tumbling and marinating - pre-boiling - slicing - stir-frying - drying - cooling - oil immersion and mixing - nitrogen filling and packaging - sterilization; In the stir-frying step, a rotary steam stir-fryer is used for stir-frying; In the drying step, it is dried until the moisture content is 21% - 25%; In the oil immersion and mixing step, the dried meat is stirred in red oil with a solids weight percentage of 25 - 28%; 2. The preparation method according to claim 1, characterized in that, In the low-temperature vacuum tumbling and marinating step, a marinating agent is added and low-temperature vacuum tumbling and marinating is carried out in a vacuum tumbler; the ambient temperature of the vacuum tumbler is 0 - 4°C; the vacuum degree of the vacuum tumbler is -0.05 - -0.10 MPa, the tumbling time is 0.5 - 1.5 h; the rotation speed is 6 - 10 rpm.

3. The preparation method according to claim 1, characterized in that, In the slicing step, the beef chunks are placed into the slicing machine along the grain and sliced into thin slices with a thickness of 0.4 - 0.6 cm.

4. The preparation method according to claim 1, characterized in that, In the stir-frying step, seasonings and a mixed oil are added for stir-frying; the steam pressure of the rotary steam stir-fryer is 0.1 - 0.5 MPa, and the stir-frying time is 60 - 80 min.

5. The preparation method according to claim 4, wherein The mixed oil is composed of glycerol and vegetable oil, and the weight ratio of glycerol to vegetable oil is 1.5:

1.

6. The preparation method according to claim 1, characterized in that, In the drying step, the drying temperature is 70 - 85°C.

7. The preparation method according to claim 1, wherein, In the oil immersion and mixing step, the oil immersion material is composed of the following raw materials in parts by weight: 4 - 6 parts of white sugar, 0.5 - 1 part of salt, 1.0 - 2.0 parts of monosodium glutamate, 0.1 - 0.3 part of five-spice powder, 0.4 - 0.6 part of Sichuan pepper oil, 8 - 12 parts of sesame seeds, 4 - 6 parts of ground sesame seeds, 4 - 6 parts of ground Erjingtiao peppers, and 30 - 40 parts of red oil.

8. The preparation method according to claim 7, characterized in that, The raw material composition and parts by weight of the red oil are: 100 parts of vegetable oil, 10 - 20 parts of crushed sweet peppers, 5 - 10 parts of crushed lantern peppers, 5 - 10 parts of Erjingtiao peppers, 0.1 - 0.5 part of five-spice powder, 0.1 - 0.5 part of green pepper powder, and 0.01 - 0.1 part of green pepper essential oil.

9. The preparation method according to claim 8, wherein In the nitrogen filling and packaging step, the residual oxygen content in the packaging bag is controlled at 0.1 - 0.5%; 10. The preparation method according to claim 1, characterized in that, In the sterilization step, irradiation sterilization is carried out with a dose of 8 - 10 Gy.

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