CN101147590A - Method for processing preserved meat - Google Patents

Method for processing preserved meat Download PDF

Info

Publication number
CN101147590A
CN101147590A CNA2006100961659A CN200610096165A CN101147590A CN 101147590 A CN101147590 A CN 101147590A CN A2006100961659 A CNA2006100961659 A CN A2006100961659A CN 200610096165 A CN200610096165 A CN 200610096165A CN 101147590 A CN101147590 A CN 101147590A
Authority
CN
China
Prior art keywords
stainless steel
jerky
temperature
controlled
sieve
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CNA2006100961659A
Other languages
Chinese (zh)
Inventor
褚洁明
Original Assignee
褚洁明
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 褚洁明 filed Critical 褚洁明
Priority to CNA2006100961659A priority Critical patent/CN101147590A/en
Publication of CN101147590A publication Critical patent/CN101147590A/en
Pending legal-status Critical Current

Links

Abstract

The present invention relates to a processing method of preserved meat. It is characterized by that the total content of cane sugar in the preserved meat can be controlled at 2-14%, and its spreading-sieving tool is made from stainless steel material, the described spreading-sieving tool is made up by using stainless steel wire-mesh screen or perforated stainless steel sheet, and the stainless steel surface is undergone the process of frosting treatment. Its baking temperature adopts low-temperature baking treatment, and the baking temperature can be controlled at 95deg.C-120deg.C.

Description

A kind of processing method of jerky
Technical field:
The present invention relates to field of food, particularly relate to a kind of processing method of jerky.
---section---batching---spice---stand sieve---dehydration---baking---section---check---packing that technical background: jerky is the traditional meat products of China, and its production technology is a fowl poultry kind bulk lean meat.Traditional processing technology exists following problem: batching, and its cane sugar content can not satisfy market to the demand of low sugar jerky and the needs of outlet more than 20%; Stand sieve, the apparatus that generally adopts thin bamboo strips used for weaving to make, existing thin bamboo strip sieve, to contain thin bamboo strip thorn extremely many, though through repeatedly cleaning, but thin bamboo strips used for weaving very easily ruptures, and especially easily sneak in the jerky, and thin bamboo strip sieve is very easily hidden dirty, pollutant can not be removed totally, also easy cleaning not, the thin bamboo strips used for weaving oil suction repeats to use for a long time, can't solve thin bamboo strip sieve grease and problems such as peculiar smell occur, the tool processes food with the wooden one-tenth of bamboo is forbidden in outlet; Baking, the production technology of temperature>200 that jerky baking is adopted ℃, high temperature baking meeting produces harmful substance, and is easy to generate defectives such as meat fiber charing, product are easily fuel-displaced, moisture content is low, mouthfeel is hard, the shelf-life is short.Improvement to traditional handicraft is produced jerky promotes the particularly development of jerky industry of meat products industry, creates conditions for this series products squeezes into the international market, and is the problem of this field technology personnel research.
Summary of the invention:
The present invention is exactly the processing method that a kind of jerky will be provided, and it can solve the problem that traditional jerky processing technology exists well.The present invention is achieved in that a kind of processing method of jerky is that the sucrose total content in the jerky is controlled at 2-14%; Adopt stainless steel material as stand sieve apparatus, described stand sieve apparatus is made with stainless steel cloth or corrosion resistant plate boring, and silk screen or bore diameter are  1.5-3mm, and stainless steel surfaces carries out frosted to be handled; Baking temperature adopts low-temperature bake, and temperature is controlled at 95 ℃-120 ℃.International requirement is satisfied in the improvement that the present invention produces jerky to traditional handicraft, has created condition to exploring world market, and can satisfy the domestic different consumer groups' needs simultaneously, enlarges market sale.
The specific embodiment:
The processing method of a kind of jerky of the present invention is that the sucrose total content in the jerky is controlled at 2-14%; Adopt stainless steel material as stand sieve apparatus, described stand sieve apparatus is made with stainless steel cloth or corrosion resistant plate boring, and silk screen or bore diameter are  1.5-3mm, and stainless steel surfaces carries out frosted to be handled; Baking temperature adopts low-temperature bake, and temperature is controlled at 95 ℃-120 ℃.During concrete enforcement, the prescription sucrose total content in the jerky traditional handicraft is controlled at 8%, can satisfies the needs of different groups, meet international requirement.With thin bamboo strips used for weaving stand sieve, change the stand sieve apparatus that uses stainless steel material into, because what adopt in the past is thin bamboo strip sieve, the thermal conductivity factor of thin bamboo strip sieve is lower with respect to stainless steel sift, traditional handicraft jerky dehydration can corresponding raising dehydration temperaturre, and can stop the slaking of meat products in dehydration, after adopting stainless steel sift, because of thermal conductivity factor rises, dehydration is accelerated around easily causing, the middle part produces earlier ripe back and problem, the quantity of punching around the present invention has adopted and reduced such as do, reduce water evaporates, secondly adopt and reduce the drying room temperature, quicken ventilation, accelerated the product surface water evaporates.Because stainless steel sift is comparatively smooth, sliced meat very easily slide on sieve, sliced meat easily moved with palm when sieved at the stand, and sliced meat also easily slide in the transportation of sieve back, stand, the present invention contrasts from punching  1-4mm, and sliced meat easily fall into into punching intraocular during greater than  3.5mm, during less than  1mm, sliced meat are difficult for fixing and difficult dehydration, finally determine in  2.2mm punching hole diameter for best.Be assurance sliced meat relative fixed on compass screen surface, and make sliced meat can obtain certain grease, the present invention has carried out the frosted processing to stainless steel surfaces.Baking temperature adopts low-temperature bake, and temperature is controlled at 180 ℃, nutrition that can more reservation meat, reduce the generation of harmful substance, prevent that effectively high-temperature baking from causing oozing out of grease in the meat, thereby reduce contacting of fat and air, light, prolonged the shelf-life of product.

Claims (1)

1. the processing method of a jerky is that [sugared total content is controlled at 2-14% with the sugarcane in the jerky; Adopt stainless steel material as stand sieve apparatus, described stand sieve apparatus is made with stainless steel cloth or corrosion resistant plate boring, and silk screen or bore diameter are  1.5-3mm, and stainless steel surfaces carries out frosted to be handled; Baking temperature adopts low-temperature bake, and temperature is controlled at 95 ℃-120 ℃.
CNA2006100961659A 2006-09-22 2006-09-22 Method for processing preserved meat Pending CN101147590A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNA2006100961659A CN101147590A (en) 2006-09-22 2006-09-22 Method for processing preserved meat

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNA2006100961659A CN101147590A (en) 2006-09-22 2006-09-22 Method for processing preserved meat

Publications (1)

Publication Number Publication Date
CN101147590A true CN101147590A (en) 2008-03-26

Family

ID=39248379

Family Applications (1)

Application Number Title Priority Date Filing Date
CNA2006100961659A Pending CN101147590A (en) 2006-09-22 2006-09-22 Method for processing preserved meat

Country Status (1)

Country Link
CN (1) CN101147590A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103271362A (en) * 2013-05-29 2013-09-04 褚洁明 Dried meat slice preparing method
CN103315321A (en) * 2013-06-24 2013-09-25 浙江卓旺农业科技有限公司 Processing method of fruit-flavor dried goose slices

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103271362A (en) * 2013-05-29 2013-09-04 褚洁明 Dried meat slice preparing method
CN103315321A (en) * 2013-06-24 2013-09-25 浙江卓旺农业科技有限公司 Processing method of fruit-flavor dried goose slices
CN103315321B (en) * 2013-06-24 2015-02-11 浙江卓旺农业科技有限公司 Processing method of fruit-flavor dried goose slices

Similar Documents

Publication Publication Date Title
CN101731403A (en) Method for processing sweet potato tea
CN102362615B (en) Processing method of dried asparagus lettuce product
CN101147590A (en) Method for processing preserved meat
CN107375824B (en) Processing method of radix curcumae decoction pieces and radix curcumae decoction pieces obtained by processing method
CN103082341A (en) Flavored fish and preparation method thereof
CN201753196U (en) Glass bottle passage changing baffle plate device
CN202287856U (en) Novel food steamer pad
CN209397173U (en) A kind of equipment for processing high peanut oil with pure fragrance
CN207465278U (en) Strip-cutter
CN105831555A (en) Drying method of royal noodles
CN203355354U (en) Fish oil extraction device
CN208129387U (en) A kind of Chinese torreya after-ripening maintenance drying integrated room
CN205305947U (en) Stable hot pepper belt cleaning device
CN209499529U (en) A kind of hand-held egg-whisk
CN206871842U (en) Carrier chain strip holder oil device
CN209080740U (en) Skin of beancurd transmits guiding device
CN204032283U (en) A kind of foodstuff dryer
CN208258898U (en) A kind of sausage process equipment of quick sterilization
CN107048181A (en) Palace face manufacture craft
CN102944655A (en) Simple method for measuring and calculating potato block dry matter rate
CN102669596A (en) Processing process of burnt chili
CN209219117U (en) A kind of Baiyaqilan tea just roasts device
CN209219173U (en) A kind of bubble green pepper hot millet is quantitative automatic to add soup device
CN204766628U (en) Facial mask of fruit quintessence stoste in vegetables can be drawed and machine of manufacturing is stored
CN208768925U (en) A kind of fruits and vegetables blanching equipment

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C02 Deemed withdrawal of patent application after publication (patent law 2001)
WD01 Invention patent application deemed withdrawn after publication

Open date: 20080326