CN101803747A - Preparation method of air dried venison - Google Patents

Abstract

The invention relates to a preparation method of air dried venison, belonging to the food processing field. The invention cuts selected and finished venison into 1.5-2 cm of blank and carries out natural air drying on the blank; seasoner is added to be pickled for 35 hours; the pickled venison slices are put into a stainless steel jacketed kettle; 10-20L of water, seasoner and spice are added into the electric heating jacketed kettle to be evenly mixed and boiled, and the pickled venison slices are added; the pickled venison slices are kept in the slight boiling state to be boiled for 1.5-2 hours, and the temperature of 95-100 DEG C is kept; the obtained product is cooled, dried and precooled; and the dried venison is packaged and sterilized. The invention does not contain harmful additive and artificial color, has no pollution and contains animal and plant high-protein amino acid and necessary cellulose for human body. The product has abundant nutrition, pure taste, is pleasant in after-taste and provides a convenient purely natural green food with abundant and multiple nutrition components for people. The invention has simple operation step, easy master and low manufacturing cost.

Description

A kind of preparation method of air dried venison

Technical field

The present invention relates to a kind of preparation method of air dried venison, belong to food processing field.

Background technology

China is more single to the edible method of venison at present, mostly adopt venison directly to stew the method for system and barbecue, this more single method people are edible very inconvenient, on this basis, invented the preparation method that a kind of air dried venison is done, this method can keep color, shape and nutritive value and the freshness of venison well, very easily digest and assimilate, and have and give off a strong fragrance, lastingly, bright fragrance is pure, can strengthen people's interest in diet, promote appetite, and the storage time is long, is easy to carry, transport instant.

Summary of the invention

The object of the present invention is to provide a kind of nutritious, the preparation method of air dried venison of delicious flavour.

Technical solution: the present invention includes the method for being prepared as follows:

1) raw material is handled: with venison selected, finishing, be cut into the blank of 1.5-2cm, natural air drying 4-6 hour, moisture was controlled at 50%-55%;

2) pickled: as the cutlet of above-mentioned moulding to be put into container, add green onion water, garlic water, Jiang Shui, ground pepper, edible salt, pickled 3-4 hour;

Pickling liquid prescription: add 10g-20g salt, green onion 20g-30g, garlic 15g-25g, ginger 20g-30g, pepper powder 10g-15g in the 100ml water;

3) boil: pickled good venison bar is put into the stainless steel jacketed pan, strengthen tasty boiling, the soup that boils in the jacketed pan is formed by flavoring, spice and Chinese herbal medicine configuration with health role, and specific practice is as follows:

A, flavoring prescription: soy sauce 150ml-200ml, monosodium glutamate 20g-25g, yellow rice wine 50ml-80ml by weight;

B, spice prescription: Chinese prickly ash 100g, aniseed 100g, fennel 100g, cassia bark 50g, meat button 25g, tsaoko 25g, root of Dahurain angelica 25g, kaempferia galamga 25g, galingal 25g, hundred foretell 25g, Radix Glycyrrhizae 25g, capsicum 200g by weight;

C, in the electrical heating jacketed pan, add water 10L-20L, fully mix with above-mentioned flavoring, spice and boil, add pickled good venison bar, keep slight boiling condition, boiling 1.5 hours-2 hours, temperature keeps 95 ℃-100 ℃;

4) cooling: the meat in the stainless steel jacketed pan is pulled out, drained soup juice and cool.

5) oven dry: will cool off good venison and put into the heated-air circulation oven oven dry, temperature is controlled at 70 ℃-80 ℃, and 2 hours-4 hours time, moisture is controlled at 24%-28%.

6) precooling: the dried venison of coming out of the stove is pushed into precooling room, is cooled to below 10 ℃.

7) weighing pack, vacuum packaging: when vacuum-packed, vacuum＞0.07Mpa, 180～230 ℃ of heat-sealing temperatures, heat-sealing time 3～4s.

8) sterilization: the dried venison behind the envelope adopts microwave disinfection equipment, microwave frequency 2450MHZ, microwave power 10-50KW, 110 ℃ of sterilization temperatures, design pressure 0.3Mpa.

The present invention does not contain harmful additive and artificial color, there is not any pollution, and contain the cellulose of animal and plant high protein amino acid and needed by human, the rich reality of product nutrition, enjoy endless aftertastes after the mouthfeel purity is edible, it will provide a kind of not only convenient but also include abundant and the natural green food of multiple nutrients composition to the mankind.And operating procedure is simple, grasps easily, and cost of manufacture is low.

The present invention has following advantage:

This preparation method comprises processes such as cleaning, air-dry, pickled, boiling, cooling, oven dry, precooling, vacuum packaging, sterilization successively.After adopting above-mentioned technology, venison is passed through the air-dry of certain hour, pickle tasty boiling more then and since boil soup by kind of flavoring, spice and Chinese herbal medicine surplus 20 meticulously configuration form, the Chinese herbal medicine that boils in the jacketed pan in the soup when boiling can also play a role in health care; And in sterilization process, adopting microwave disinfection equipment, assurance original color of food and nutritional labeling are not damaged under the situation of sterilization.

The specific embodiment:

Preparation method of air dried venison comprises the method for being prepared as follows:

Raw material: derive from---the bright venison of organic food authentication by the highest authentication of Chinese food.

1) raw material is handled: a, the selected bright venison of acid discharge that will meet sanitary standard go to extract watery blood, dirt behind muscle, film, the fertile fat, through the clear water overbleach, be cut into the blank of 2cm;

B, with the above-mentioned blank natural air drying moisture that cuts, air-dry time is 3 hours, moisture is controlled at 55%;

2) pickled: as to get the venison bar 5Kg that cuts and put into container, add green onion water, garlic water, Jiang Shui an amount of, ground pepper 60g, edible salt 300g, pickled 4 hours;

3) boil: in the electrical heating jacketed pan, add water 10L, fully mix with flavoring, spice and boil, add pickled good venison bar, keep slight boiling condition, boiling 1.5 hours, temperature keeps 95 ℃;

Flavoring, spice addition are by weight as follows: venison bar 5Kg: add soy sauce 150ml, yellow rice wine 50ml, monosodium glutamate 20g, Chinese prickly ash 50g, aniseed 50g, fennel 50g, cassia bark 20g, meat button 15g, tsaoko 15g, root of Dahurain angelica 15g, kaempferia galamga 15g, galingal 10g, hundred fore-telling 10g, Radix Glycyrrhizae 15g, capsicum 100g;

4) cooling: the meat in the stainless steel jacketed pan is pulled out, drained soup juice and cool;

5) oven dry: will cool off good venison and put into the heated-air circulation oven oven dry, temperature is controlled at 70 ℃, and 2 hours time, moisture is controlled at 26%;

6) precooling: the dried venison of coming out of the stove is pushed into precooling room, is cooled to below 10 ℃;

7) weighing pack, vacuum packaging: when vacuum-packed, vacuum＞0.07Mpa, 230 ℃ of heat-sealing temperatures, heat-sealing time 4s;

8) sterilization: the dried venison behind the envelope adopts microwave disinfection equipment, is not damaged to guarantee original color of food and nutritional labeling.Microwave frequency 2450MHZ, microwave power 30KW, 120 ℃ of sterilization temperatures, design pressure 0.3Mpa.

Claims (1)

1. a preparation method of air dried venison is characterized in that, comprises the method for being prepared as follows

1) raw material is handled: with the venison of selected, finishing after treatment, be cut into the blank of 1.5-2cm, natural air drying 4-6 hour, moisture was controlled at 50%-55%;

2) pickled: as the cutlet of above-mentioned moulding to be put into container, add green onion water, garlic water, Jiang Shui, ground pepper, edible salt, pickled 3-5 hour;

Pickling liquid prescription: add 10g-20g salt, green onion 20g-30g, garlic 15g-25g, ginger 20g-30g, pepper powder 10g-15g in the 500g water;

3) boil: pickled good venison bar is put into the stainless steel jacketed pan, strengthen tasty boiling, the soup that boils in the jacketed pan is formed by flavoring, spice and Chinese herbal medicine configuration with health role, and specific practice is as follows:

A, flavoring prescription: add soy sauce 300g-500g, monosodium glutamate 20g-25g, yellow rice wine 50g-80g by weight in the 3000g-5000g water;

B, spice prescription: add Chinese prickly ash 100g-200g, aniseed 100g-200g, fennel 100g-200g, cassia bark 50g-100g, meat button 25g-75g, tsaoko 25g-75g, root of Dahurain angelica 25g-75g, kaempferia galamga 25g-75g, galingal 25g-75g, hundred fore-telling 25g-75g, Radix Glycyrrhizae 25g-75g, capsicum 200g-300g by weight in the 3000g-5000g water;

C, in the electrical heating jacketed pan, add water and above-mentioned flavoring, spice and fully mix and boil, add pickled good venison bar, keep slight boiling condition, boiling 1.5 hours-2 hours, temperature keeps 95 ℃-100 ℃;

4) cooling: the meat in the stainless steel jacketed pan is pulled out, drained soup juice and cool;

5) oven dry: will cool off good venison and put into the heated-air circulation oven oven dry, temperature is controlled at 70 ℃-80 ℃, and 2 hours-4 hours time, moisture is controlled at 24%-28%;

6) precooling: the dried venison of coming out of the stove is pushed into precooling room, is cooled to below 10 ℃;

7) weighing pack, vacuum packaging: when vacuum-packed, vacuum＞0.07Mpa, 180～230 ℃ of heat-sealing temperatures, heat-sealing time 3～4s;

8) sterilization: the dried venison behind the envelope adopts microwave disinfection equipment, microwave frequency 2450MHZ, microwave power 10-50KW, 110 ℃ of degree of sterilization temperature, design pressure 0.3Mpa.