A low-fat, crispy meat loaf and a method for preparing the same

Abstract

The application discloses a kind of crisp low-fat meat slice and preparation method thereof, belong to meat food and its processing technical field.The technical problem to be solved is to solve the technical problems or its combination in prior art, such as the product texture dry and hard caused by reducing fat content, not easy to achieve ideal crisp taste, and meat slice structure is not dense, not storage-resistant.The technical solution points include the following raw materials: fresh meat, soybean protein isolate, resistant dextrin, allulose, composite phosphate and seasoning accessories;The mass ratio of the fresh meat, resistant dextrin and allulose is 80-120:7-15:4-10;The crisp low-fat meat slice is prepared by gradient tumbling and gradient baking.

Description

Technical Field

[0001] This invention relates to the field of meat products and their processing technology, and more specifically, to a crispy, low-fat meat jerky and its preparation method. Background Technology

[0002] Meat jerky is a traditional meat product made through processes such as marinating and baking. It is popular among consumers for its rich flavor and pleasant texture. In traditional meat jerky processing, the addition of a suitable amount of fat not only gives the product its crispness, crunchiness, and juiciness, but also plays an important structural supporting role during heat processing, maintaining its dense shape and textural stability. However, with the popularization of modern nutrition and health concepts, high fat content has become a major factor restricting the development of meat jerky products, making the development of low-fat / reduced-fat meat jerky an important industry trend.

[0003] However, in existing technologies, simply reducing the fat content in meat jerky formulations significantly disrupts the original texture and moisture balance system. The lack of fat leads to a substantial decrease in the product's water-holding capacity during processing and storage, resulting in a loose myofiber protein network structure and making it prone to problems such as dryness, difficulty in chewing, and a lack of desired crispness. Simultaneously, during the baking and dehydration stage, low-fat meat jerky is more susceptible to excessive contraction and water loss from muscle proteins, causing surface hardening, cracking, and curling, while the internal structure becomes loose, easily crumbling or breaking into powder during consumption, severely damaging its commercial appeal and eating experience. To compensate for the textural defects caused by low fat, current processes often rely on adding large amounts of chemical water-retaining agents such as phosphates to maintain moisture. However, this not only increases the risk of sodium intake but also contradicts the current development philosophy of clean labels and natural health foods.

[0004] Relevant patent documents retrieved: This document, published in China (CN121080587A) on December 9, 2025, discloses a crispy pork jerky and its preparation method. It relates to the field of pork jerky production and processing technology, and includes the following raw materials in parts by weight: 75-85 parts lean pork, 10-15 parts pork back fat, 4-7 parts solid auxiliary materials, 5-8 parts liquid auxiliary materials, 5-8 parts red yeast rice water, and 10-16 parts crushed almond kernels. By using pork back fat and lean pork as raw materials, the pork back fat improves the oiliness and crispness of the jerky, stabilizes its shape, and enhances its aroma and flavor. In addition to being rich in fat, protein, various trace elements, and vitamins, pork back fat also has multiple benefits such as moisturizing the lungs and relieving coughs, and moisturizing the skin. Using egg liquid as the main component of the liquid auxiliary material, replacing some of the water in the mixing process, improves the stickiness of the jerky, enhances its nutritional value, strengthens its crispness, and enriches its flavor. However, this invention is high in calories and fat, and its taste still needs improvement.

[0005] The document, published in China (CN101731639A) on March 27, 2013, discloses a type of rabbit jerky and its preparation method. The raw material components and weight ratios are as follows: 1000 parts rabbit meat granules, 5-60 parts salt, 10-150 parts white sugar, 10-50 parts chili peppers, 5-60 parts cooking wine, 2-20 parts Sichuan peppercorns, 0.05-0.3 parts sodium nitrite, 3-20 parts five-spice powder, 5-20 parts monosodium glutamate, 20-80 parts soy sauce, 0-500 parts starch, 0-500 parts textured protein, 2-5 parts phosphate, and 2-20 parts β-cyclodextrin. The combination of β-cyclodextrin and phosphate effectively removes the fishy smell and retains moisture, resulting in the best texture for rabbit meat. After marinating, slicing, drying, and high-temperature cooking, the meat has a spicy and savory flavor with a chewy texture. The unique drying and high-temperature cooking process preserves the nutrients in the rabbit meat to the maximum extent.

[0006] The prior art represented by the aforementioned documents has at least the following unresolved technical problems or defects: First, current technologies have not solved the technical problem of reducing fat without making the product dry and hard while maintaining a good texture. Furthermore, from a process perspective, traditional meat jerky tumbling and baking processes often use single parameters or extensive control, making it difficult to achieve effective penetration of additives into the intermuscular spaces and precise control of moisture distribution. Insufficient tumbling leads to insufficient dissolution of salt-soluble proteins and a weak basic gel network; during baking, a mismatch between the heating rate and dehydration gradient easily causes violent protein contraction and gel instability, further exacerbating problems such as dryness, easy release of water and oil, and textural deterioration during storage.

[0007] Therefore, how to effectively replace the structural support and water-retaining and crisping function of fat while significantly reducing fat content, improve the textural properties of low-fat meat jerky, and optimize the processing technology to solve defects such as dryness, hardness, crumbling, cracking, and water and oil separation during storage has become a technical bottleneck that urgently needs to be overcome in this field.

[0008] In solving the above problems or overcoming the above defects, the present invention encountered the following difficulties and obstacles: During the preparation process, the fresh meat was not mixed evenly with other raw materials; when resistant dextrin was used alone, the meat jerky was crispy after high-temperature baking, but it was easy to crumble; when allulose was used alone, the taste was dry; the proportion of the formula components was improper, resulting in high moisture content in the baked meat jerky, which made it easy for microorganisms to grow during storage. Summary of the Invention

[0009] The purpose of this invention is to provide: A crispy, low-fat meat jerky and its preparation method, as well as related technologies, are provided to solve the technical problems in existing technologies, such as the reduction of fat content leading to a dry and hard texture that makes it difficult to achieve the ideal crispy taste; and the meat jerky having a non-dense structure and poor storage resistance, or combinations thereof.

[0010] Terminology Explanation: Unless otherwise defined, all technical terms in this document have the same meanings as commonly understood by one of ordinary skill in the art to which the subject matter of the claims pertains. Unless otherwise stated, all patents, patent inventions, and publications cited in this document are incorporated herein by reference in their entirety. If multiple definitions exist for terms in this document, the definitions in this chapter shall prevail.

[0011] It should be understood that the above brief description and the following detailed description are exemplary and for illustrative purposes only, and do not limit the subject matter of the invention in any way. In this invention, the singular is used in conjunction with the plural unless otherwise specifically stated. It should also be noted that, unless otherwise stated, the use of “or” or “or” means “and / or”. Furthermore, the use of the term “comprising” and other forms such as “including,” “containing,” and “contains” are not limiting.

[0012] The definition of the standard chemical term can be found in the reference "Food Chemistry: Chemical Industry Press, April 2020, First Edition."

[0013] Unless otherwise stated, conventional methods within the scope of the art, such as mixing methods, shall be used.

[0014] Unless specifically defined herein, the use of all commercially available products herein employs standard techniques. For example, it may be carried out using the manufacturer's instructions for use with the kit, or in accordance with methods known in the art or the description of this invention. The techniques and methods described herein can generally be implemented according to conventional methods well known in the art, based on the descriptions in the various summary and more specific documents cited and discussed in this specification.

[0015] The terms “optional / arbitrary” or “optionally / arbitrarily” mean that the event or situation described below may or may not occur, including both the occurrence and non-occurrence of the event or situation.

[0016] The term "complex phosphate" as used in this article refers to food additives composed of two or more food-grade phosphate components. In the meat processing industry, such complex systems are mainly used to exert synergistic effects in moisture retention, acidity regulation, and texture improvement.

[0017] As used in this article, "mixing" refers to a pretreatment process in which multiple raw materials are placed in a processing container and their components are uniformly distributed on a macroscopic scale through mechanical action. This process aims to establish a homogeneous initial material system, providing a basis for subsequent physical or chemical processing.

[0018] The term "gradient tumbling" as used in this article refers to a segmented physical processing technology, characterized in that during the tumbling process, the operating parameters of the equipment (including but not limited to rotation speed, vacuum degree, pressure or action time) are adjusted in stages according to a preset program, so that the excipient penetration, protein dissolution and network construction are carried out step by step in a coordinated manner under different processing intensities.

[0019] The term "gradient baking" as used in this article refers to a segmented heat processing technology, characterized in that during the baking process, temperature and time parameters are adjusted in stages according to a preset program to sequentially achieve material dehydration and shaping, internal moisture regulation and ripening and coloring, so as to control the heat denaturation process and moisture migration path.

[0020] In a first aspect, the present invention provides: a crispy low-fat meat jerky, comprising the following raw materials: fresh meat, soy protein isolate, resistant dextrin, allulose, compound phosphate and seasonings; wherein the mass ratio of the fresh meat, resistant dextrin and allulose is 80-120:7-15:4-10; the crispy low-fat meat jerky is prepared by gradient tumbling and gradient baking.

[0021] Preferably, the seasoning ingredients include at least one of light soy sauce, cooking wine, salt, and spices.

[0022] More preferably, the seasoning ingredients include light soy sauce, cooking wine, salt, and spices.

[0023] Preferably, the ingredients, by weight, include the following: 80-120 parts fresh meat, 2-4 parts soy protein isolate, 7-15 parts resistant dextrin, 4-10 parts allulose, 0.1-0.3 parts compound phosphate, 2-4 parts light soy sauce, 2-4 parts cooking wine, 1-3 parts salt, and 1-3 parts spices.

[0024] The weight of fresh meat is selected from any point value or any sub-range value within the range of 80-120 parts, including but not limited to 80 parts, 81 parts, 82 parts, 83 parts, 84 parts, 85 parts, 86 parts, 87 parts, 88 parts, 89 parts, 90 parts, 91 parts, 92 parts, 93 parts, 94 parts, 95 parts, 96 parts, 97 parts, 98 parts, 99 parts, 100 parts, 101 parts, 102 parts, 103 parts, 104 parts, 105 parts, 106 parts, 107 parts, 108 parts, 109 parts, 110 parts, 111 parts, 112 parts, 113 parts, 114 parts, 115 parts, 116 parts, 117 parts, 118 parts, 119 parts, and 120 parts.

[0025] The mass fractions of soy protein isolate are selected from any point value or any sub-range value within the range of 2-4 parts, including but not limited to 2 parts, 3 parts, and 4 parts; The mass fractions of resistant dextrin are selected from any point value or any sub-range value within the range of 7-15 parts, including but not limited to 7, 8, 9, 10, 11, 12, 13, 14, and 15 parts. The mass fractions of allulose are selected from any point value or any subrange value in the range of 4-10 parts, including but not limited to 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, and 10 parts. The mass fraction of the compound phosphate is selected from any point value or any sub-range value within the range of 0.1-0.3 parts, including but not limited to 0.1 parts, 0.2 parts, and 0.3 parts; The weight of the light soy sauce is selected from any point value or any sub-range value within the range of 2-4 parts, including but not limited to 2 parts, 3 parts, and 4 parts; The mass fraction of cooking wine is selected from any point value or any sub-range value within the range of 2-4 parts, including but not limited to 2 parts, 3 parts, and 4 parts; The mass fraction of salt is selected from any point value or any sub-range value within the range of 1 to 3 parts, including but not limited to 1 part, 2 parts, and 3 parts; The mass fraction of the spices is selected from any point value or any sub-range value within the range of 1 to 3 parts, including but not limited to 1 part, 2 parts, and 3 parts.

[0026] Preferably, the fresh meat is selected from at least one of pork, chicken, and beef.

[0027] More preferably, the fresh meat is pork.

[0028] More preferably, the pork is lean meat from the hind leg of a pig.

[0029] Preferably, the resistant dextrin includes at least one of corn resistant dextrin and cassava resistant dextrin.

[0030] More preferably, the resistant dextrin is corn resistant dextrin.

[0031] Secondly, the present invention provides a method for preparing the above-mentioned crispy low-fat meat jerky, comprising the following steps: S1: Mix all ingredients except fresh meat, then add fresh meat to obtain a mixture; S2: Gradient tumbling of the mixture, first stage pressure -0.03 to -0.05 MPa, 13-18 min, 4-8 r / min; second stage pressure -0.07 to -0.09 MPa, 23-28 min, 6-10 r / min, then let stand; S3: Gradient baking: First stage temperature 45-55℃, time 40-60min; second stage temperature 65-75℃, time 50-70min; third stage temperature 115-125℃, time 4-7min; then it is ready.

[0032] Preferably, in step S1, the fresh meat needs to have its tendons and membranes removed and be minced before use.

[0033] Preferably, in step S2, the settling time is 15-25 minutes; Preferably, in step S3, the mixture obtained in step S2 needs to be rolled into thin sheets before gradient baking.

[0034] Preferably, the preparation method further includes the step of: flattening the roasted meat jerky from step S3, slicing and packaging it.

[0035] The present invention has at least the following beneficial effects: 1. This invention solves the problems of "dryness, toughness, and crumbling" in traditional low-fat meat jerky by combining allulose and resistant dextrin in a specific ratio: During baking, allulose cross-links with muscle protein, inhibiting excessive water loss and shrinkage, thus reducing the dryness and hardness of the jerky. Resistant dextrin and allulose work synergistically with soy protein isolate during heating to form a dense gel structure that binds tightly to the meat fibers, reducing hardening, crumbling, and curling, thus solving the problems of "dryness, toughness, and crumbling" in traditional low-fat meat jerky. Resistant dextrin has high water-holding capacity, while allulose has moisturizing properties; the two work together to regulate moisture distribution, keeping the inside of the jerky moderately moist and forming a crispy layer on the surface. The jerky has a noticeable crispness when bitten, without the unpleasant experience of dryness, hardness, crumbling, or powdering, while also reducing the need for water-retaining agents such as phosphates.

[0036] 2. This invention employs gradient tumbling. The first stage involves low-pressure dissolution, promoting the dissolution of salt-soluble proteins and forming a basic binding system. The second stage involves high-pressure bonding, allowing resistant dextrin and allulose to fully penetrate the intermuscular spaces, forming a pre-gel network. This invention also employs segmented baking. First, the raw materials undergo a pre-dehydration and shaping process to reduce the large amount of moisture in the raw materials and prevent excessive protein shrinkage during high-temperature baking. Then, a second stage of low-temperature slow baking is performed to slowly dehydrate the raw materials, stabilize the gel, and prevent shrinkage and cracking. Finally, high-temperature aging is used for coloring and flavor enhancement.

[0037] 3. The meat jerky made using this formula and method has low fat content, dense structure, crispy texture, and good storage resistance. It effectively solves the problems of high fat content, dry and hard texture or serious crumbling, and easy water and oil release in meat jerky, thus improving the functionality and eating experience of the product. Detailed Implementation

[0038] The following non-limiting embodiments are intended to enable those skilled in the art to gain a more comprehensive understanding of the present invention, but do not limit the invention in any way. The following content is merely an exemplary description of the scope of protection claimed by the present invention, and those skilled in the art can make various changes and modifications to the present invention based on the disclosed content, and such changes should also fall within the scope of protection claimed by the present invention.

[0039] The present invention will be further described below by way of specific embodiments. Unless otherwise specified, all instruments, devices, equipment, reagents, products, etc., used in the embodiments of the present invention are obtained through conventional commercial means.

[0040] Some of the raw materials: Fresh meat, light soy sauce, cooking wine, salt, and spices: commercially available; Soy protein isolate: Shandong Shansong Biotechnology Co., Ltd.; Compound phosphates: Xuzhou Tian'an Food Additives Co., Ltd.; Resistant dextrin, allulose: Shandong Bailong Chuangyuan Biotechnology Co., Ltd.

[0041] Example 1 This embodiment prepares a crispy, low-fat meat jerky, comprising the following ingredients by weight: 100g fresh meat, 3g soy protein isolate, 10g resistant dextrin, 6g allulose, 0.2g compound phosphate, 3g light soy sauce, 3g cooking wine, 2g salt, and 2g spices.

[0042] Example 2 This embodiment prepares a crispy, low-fat meat jerky, comprising the following ingredients by weight: 80g fresh meat, 2g soy protein isolate, 7g resistant dextrin, 4g allulose, 0.1g compound phosphate, 2g light soy sauce, 2g cooking wine, 1g salt, and 1g spices.

[0043] Example 3 This embodiment prepares a crispy, low-fat meat jerky, comprising the following ingredients by weight: 120g fresh meat, 4g soy protein isolate, 15g resistant dextrin, 10g allulose, 0.3g compound phosphate, 4g light soy sauce, 4g cooking wine, 3g salt, and 3g spices.

[0044] The above Examples 1-3 were prepared according to the following method: ① Raw material pretreatment: Remove the tendons and membranes from the fresh meat and mince it.

[0045] ② Ingredient preparation: Mix soy protein isolate, resistant dextrin, allulose, light soy sauce, cooking wine, salt, and spices evenly to make a marinade.

[0046] ③ Tumbling: Place the minced meat in the marinade and tumble it using a tumbler. First stage pressure: -0.04 MPa, 15 min, 6 r / min; Second stage pressure: -0.08 MPa, 25 min, 8 r / min. Let it rest for 20 min. ④ Baking: Roll into thin sheets and bake in an oven. The baking temperatures are as follows: first stage temperature 50℃, time 50min; second stage temperature 70℃, time 60min; third stage temperature 120℃, time 5min.

[0047] ⑤ Flatten the roasted meat jerky, slice it, and package it.

[0048] Example 4 This embodiment prepares a crispy, low-fat meat jerky. The formula is the same as in Example 1, except for step ③ of the preparation method: the first stage pressure is -0.03 MPa, 18 min, 8 r / min; the second stage pressure is -0.07 MPa, 28 min, 10 r / min. Let it stand for 25 min. All other steps are the same.

[0049] Example 5 This embodiment prepares a crispy, low-fat meat jerky. The formula is the same as in Example 1, except for step ③ of the preparation method: the first stage pressure is -0.05 MPa, 13 min, 4 r / min; the second stage pressure is -0.09 MPa, 28 min, 6 r / min. Let it stand for 15 min. All other steps are the same.

[0050] Example 6 This embodiment prepares a crispy, low-fat meat jerky. The formula is the same as in Example 1, except for step ④, baking: the first stage temperature is 45℃ for 60 minutes; the second stage temperature is 65℃ for 70 minutes; and the third stage temperature is 115℃ for 7 minutes. All other steps are the same.

[0051] Example 7 This embodiment prepares a crispy, low-fat meat jerky. The formula is the same as in Example 1, except for step ④, baking: the first stage temperature is 55℃ for 40 minutes; the second stage temperature is 75℃ for 50 minutes; and the third stage temperature is 125℃ for 4 minutes. All other steps are the same.

[0052] Comparative Example 1 The difference from Example 1 is that resistant dextrin and allulose are replaced with white sugar, while the rest are the same.

[0053] Comparative Example 2 The difference from Example 1 is that the resistant dextrin is replaced with allulose, otherwise the same.

[0054] Comparative Example 3 The difference from Example 1 is that allulose is replaced with resistant dextrin, otherwise the same.

[0055] Comparative Example 4 The difference from Example 1 is that the soy protein isolate content is increased to 6g, while the rest are the same.

[0056] Comparative Example 5 The difference from Example 1 is that the content of the compound phosphate is increased to 0.5g, while the rest are the same.

[0057] Comparative Example 6 The difference from Example 1 is that the amounts of resistant dextrin and allulose are different: 5g of resistant dextrin and 3g of allulose, while the rest are the same.

[0058] Comparative Example 7 The difference from Example 1 is that the amounts of resistant dextrin and allulose are different, with 17g of resistant dextrin and 12g of allulose, while the rest are the same.

[0059] Comparative Example 8 The difference from Example 1 is that the resistant dextrin is replaced with pork back fat, otherwise the same.

[0060] Comparative Example 9 The difference from Example 1 is that in the preparation method, step ③, tumbling, does not use gradient tumbling; the pressure is -0.07 MPa, 10 r / min, and tumbling time is 30 min. All other steps are the same.

[0061] Comparative Example 10 The difference from Example 1 is that the baking in step ④ of the preparation method uses two stages: the first stage is at 70°C for 100 minutes, and the second stage is at 130°C for 3 minutes. All other steps are the same.

[0062] Experimental Example 1 The main sensory evaluation items were texture, color, aroma, taste, and mouthfeel. The sensory evaluation criteria are shown in Table 1. Twenty participants were selected to score the meat jerky. The highest score for each sensory evaluation item was 10, and the lowest was 0. The total score was calculated, and the average score was determined. A higher average score indicates a better quality meat jerky for that indicator. The evaluation results are shown in Table 2.

[0063] Table 1 Sensory Evaluation Criteria

[0064] Table 2 Sensory Evaluation Results

[0065] Analysis of Table 2 shows that, in terms of texture, color, aroma, taste, and mouthfeel, Examples 1-3 using resistant dextrin and allulose are superior to Comparative Example 1 using white sugar. The combined use of resistant dextrin and allulose (Examples 1-3) is superior to using allulose alone (Comparative Example 2) or resistant dextrin alone (Comparative Example 3). Increasing the content of soy protein isolate (Comparative Example 4) and complex phosphate (Comparative Example 5) both lead to a decrease in meat jerky quality. The best overall effect is achieved when the ratio of fresh meat, resistant dextrin, and allulose is 100:10:6 (Example 1). In Comparative Example 6, too little allulose and resistant dextrin makes the meat jerky drier, while in Comparative Example 7, too much allulose and resistant dextrin makes the meat jerky tougher. Example 1 using resistant dextrin has a better overall sensory effect than Comparative Example 8 using pork fat. Example 1 using gradient tumbling is superior to Comparative Example 9 using general tumbling. Example 1, which uses segmented baking, is superior to Comparative Example 10, which uses two-stage baking.

[0066] Experimental Example 2 Crispness testing method: Select meat jerky of uniform thickness and trim it into 30mm×50mm samples. Use a texture analyzer with a cylindrical probe, set a constant pressing speed (1mm / s), and a trigger force of 5g, pressing until it breaks. Meat jerky with a maximum breaking force in the range of 8-13 is relatively crisp; too high a force results in a harder and tougher jerky, while too low a force results in a brittle and easily broken jerky. All data are obtained from three repeated experiments, and the data in the table are the mean ± standard deviation. The texture analyzer was used to test Examples 1-7 and Comparative Examples 1-10, and the results are shown in Table 3.

[0067] Table 3 Brittleness test results

[0068] Analysis of Table 3 shows that, in terms of crispness, Examples 1-3 using resistant dextrin and allulose are superior to Comparative Example 1 using white sugar. The combined use of resistant dextrin and allulose (Examples 1-3) is superior to using allulose alone (Comparative Example 2) or resistant dextrin alone (Comparative Example 3). Excessive soy protein isolate content (Comparative Example 4) makes the meat jerky brittle, and high complex phosphate content (Comparative Example 5) both lead to sticky meat jerky. The best overall effect is achieved when the ratio of fresh meat, resistant dextrin, and allulose is 100:10:6 (Example 1). In Comparative Example 6, insufficient allulose and resistant dextrin make the meat jerky drier, while in Comparative Example 7, excessive allulose and resistant dextrin make the meat jerky more chewy. Example 1 using resistant dextrin is superior to Comparative Example 8 using pork fat. Example 1 using gradient tumbling is superior to Comparative Example 9 using general tumbling. Example 1, which uses segmented baking, is superior to Comparative Example 10, which uses two-stage baking.

[0069] Experimental Example 3 Fat content detection method: in accordance with GB 5009.6-2025 National Food Safety Standard - Determination of Fat in Food.

[0070] Table 4. Results of fat content test

[0071] Analysis of Table 4 above shows that the fat content of the jerky prepared by this formula and method is all below 6%, which is lower than the fat content of Comparative Example 8, which uses pork back fat.

[0072] Test Example 4 Moisture content determination: determined according to the method specified in GB / T9695.15-2008 (direct drying method).

[0073] Table 5. Moisture content test results

[0074] Analysis of Table 5 shows that meat jerky exhibits some water loss during storage. Examples 1-3, using resistant dextrin and allulose, are superior to Comparative Example 1, which uses white sugar. The combined use of resistant dextrin and allulose (Examples 1-3) is superior to using allulose alone (Comparative Example 2) or resistant dextrin alone (Comparative Example 3). Increasing the content of soy protein isolate (Comparative Example 4) and complex phosphate (Comparative Example 5) both affect the water retention of the meat jerky. The water retention effect is best when the ratio of fresh meat, resistant dextrin, and allulose is 100:10:6 (Example 1). In Comparative Examples 6 and 7, too little or too much allulose and resistant dextrin will worsen the water retention of the meat jerky. Example 1, using resistant dextrin, has better water retention than Comparative Example 8, which uses pork fat. Example 1, using gradient tumbling, is superior to Comparative Example 9, which uses general tumbling. Example 1, using segmented baking, is superior to Comparative Example 10, which uses double baking.

[0075] Based on the above evaluation results, it can be found that using resistant dextrin as a fat substitute can reduce fat content while maintaining the quality of the meat jerky. Furthermore, its combination with allulose can significantly improve the taste of low-fat meat jerky, reduce the use of food additives such as soy protein isolate and phosphates, and improve product quality. Gradient tumbling allows the minced meat to form a stable network gel structure, and segmented baking can strictly control the moisture content of the meat jerky, stabilize its structure, and solve the problems of high fat content, dry and hard texture, severe crumbling, and excessive water release, thus improving the product's functionality and eating experience.

[0076] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, and is not intended to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions made by those skilled in the art to the technical solution of the present invention do not depart from the essence and scope of the technical solution of the present invention.

Claims

1. A crispy, low-fat meat jerky, characterized in that, The product comprises the following ingredients: fresh meat, soy protein isolate, resistant dextrin, allulose, compound phosphates, and seasonings; wherein, the mass fractions of some ingredients are as follows: 80-120 parts fresh meat, 2-4 parts soy protein isolate, 7-15 parts resistant dextrin, 4-10 parts allulose, and 0.1-0.3 parts compound phosphates; the crispy low-fat meat jerky is prepared by gradient tumbling and gradient baking. The parameters for the gradient tumbling are as follows: first stage pressure -0.03 to -0.05 MPa, 13-18 min, 4-8 r / min; second stage pressure -0.07 to -0.09 MPa, 23-28 min, 6-10 r / min; The parameters for the gradient baking are as follows: the first stage temperature is 45-55℃ and the time is 40-60 min; the second stage temperature is 65-75℃ and the time is 50-70 min; the third stage temperature is 115-125℃ and the time is 4-7 min.

2. The crispy, low-fat meat jerky according to claim 1, characterized in that, The seasoning ingredients include light soy sauce, cooking wine, salt, and spices.

3. The crispy, low-fat meat jerky according to claim 1, characterized in that, The fresh meat is selected from at least one of pork, chicken, and beef.

4. The crispy, low-fat meat jerky according to claim 2, characterized in that, The ingredients, by weight, include the following: 80-120 parts fresh meat, 2-4 parts soy protein isolate, 7-15 parts resistant dextrin, 4-10 parts allulose, 0.1-0.3 parts compound phosphate, 2-4 parts light soy sauce, 2-4 parts cooking wine, 1-3 parts salt, and 1-3 parts spices.

5. The crispy, low-fat meat jerky according to claim 1, characterized in that, The resistant dextrin includes at least one of corn resistant dextrin and cassava resistant dextrin.

6. The crispy, low-fat meat jerky according to claim 5, characterized in that, The resistant dextrin is corn resistant dextrin.

7. The method for preparing crispy low-fat meat jerky according to any one of claims 1-6, characterized in that, Includes the following steps: S1: Mix all ingredients except fresh meat, then add fresh meat to obtain a mixture; S2: Gradient tumbling of the mixture, first stage pressure -0.03 to -0.05 MPa, 13-18 min, 4-8 r / min; second stage pressure -0.07 to -0.09 MPa, 23-28 min, 6-10 r / min, then let stand; S3: Gradient baking: First stage temperature 45-55℃, time 40-60min; second stage temperature 65-75℃, time 50-70min; third stage temperature 115-125℃, time 4-7min; then it is ready.

8. The preparation method according to claim 7, characterized in that, In step S1, the fresh meat needs to have its tendons and membranes removed and then be minced before use.

9. The preparation method according to claim 7, characterized in that, In step S2, the settling time is 15-25 minutes.

10. The preparation method according to claim 7, characterized in that, In step S3, the mixture obtained in step S2 needs to be rolled into thin sheets before gradient baking; the preparation method also includes the step of flattening the meat jerky baked in step S3, slicing and packaging it.

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