CN103271362A

CN103271362A - Dried meat slice preparing method

Info

Publication number: CN103271362A
Application number: CN2013102059221A
Authority: CN
Inventors: 褚洁明; 赵瑞靖
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-05-29
Filing date: 2013-05-29
Publication date: 2013-09-04

Abstract

The invention relates to the field of meat product preparing, and particularly relates to a dried meat slice preparing method. The dried meat slice preparing method comprises the following steps of: (1), selecting meat blocks, slicing the meat blocks into slices by adopting a slicer; (2), adding auxiliary materials into the slices, stirring and salting; (3), mincing the stirred and salted slices by using a meat mincer or chopping up by a chopper mixer; (4), spreading the minced or chopped slices by adopting a mesh screen; and (5), carrying out temperature controlling and drying on the spread slices, so as to obtain a whole piece of sheet-shaped meat slice. With the dried meat slice preparing method, natural meat slices with nonuniform sizes are prepared into the slices with uniform sizes, so that the spreading quality of the dried meat slices is improved, the spreading efficiency is improved, and conditions are created for mechanization of a spreading technology of the dried meat slices; the extraction of salt soluble protein is facilitated, and the absorption of salting liquid and the tenderization of meat quality are facilitated, the dried meat slices have a good combination performance after thermal dehydration, and the fragment of the dried meat slices is reduced; and the consistent fiber length of the dried meat slices are guaranteed, and thus the eating by consumers is facilitated.

Description

A kind of cube meat slice processing method of jerky

Technical field

The present invention relates to field of meat product processing, particularly relate to A kind of cube meat slice processing method of jerky

Background technology

Dried pork slice be pork through section, seasoning, pickle, spread out dried ripe lamelliform a kind of meat products that technologies such as sieve, oven dry, baking are made, be traditional cuisines of China, have high protein, low fat, unique flavor, fragrance strong, leave a lasting and pleasant impression or aftertaste, characteristics such as instant.Traditional handicraft is produced jerky, and there are the following problems: mouthfeel is hard partially, palatability is poor, mostly be the processing of handicraft workshop formula, particularly cube meat is through cutter (manual section, machinery freezes or fresh meat section) collop that is sliced into, form nature diversified in specifications, pickle stand, back sieve with these natural chipped meat spices that differ fully, manual skill requires strong, need the long-term work experience, and it is random strong, the quality of jerky stand sieve quality, directly having influence on the later stage jerky manufactures, jerky dehydration and baking quality are brought influence, and its stand sieve quality directly influences the ratio of first-grade products of jerky.Therefore the present invention is exactly for solving jerky stand sieve quality and efficient, and has solved problems such as the jerky bond properties is poor, frangible, and has created condition for mechanization production jerky.

Summary of the invention

Purpose of the present invention will provide exactly A kind of cube meat slice processing method of jerky, it not only can simplify jerky stand riddler's skill, makes sliced meat in conjunction with better, and for sieving the good condition of having created in the mechanization stand.

Technical scheme of the present invention: A kind of cube meat slice processing method of jerky, it is characterized in that: may further comprise the steps: (1). choose cube meat, adopt slicer that cube meat is cut into collop; (2). after adding auxiliary material in the collop, carry out spice and pickle; (3). the collop after spice is pickled rubs with meat grinder; (4). the collop that meat grinder rubs spreads out sieve with mesh screen; (5). the sliced meat behind the sieve of stand carry out temperature-controlled drying, and collop albuminous degeneration, dehydration and bonding mutually that meat grinder is rubbed form whole sheet sliced meat.

Step (3) is carried out after also can advanceing to step (1).

Choosing cube meat in the described step (1) is the pure lean meat of pig back leg of freezing or cold aquatic foods, and the collop thickness that is cut into is 1.5-5mm.

The auxiliary material that adds in the collop in the described step (2) comprises sucrose, fish sauce, egg, salt, spice, sodium glutamate; The spice time is 15-40 minute, and salting period is more than 20 minutes.

Collop after spice is pickled in the described step (3) is available cutmixer chopped also.

The collop of described cutmixer chopped spreads out sieve with mesh screen.

Sliced meat behind the sieve of described stand carry out temperature-controlled drying, and the collop albuminous degeneration of cutmixer chopped, dehydration and bonding mutually become whole sheet sliced meat.

The mesh screen aperture that meat grinder adopts in the described step (3) is greater than more than the 8mm, and the collop that rubs through meat grinder is uniform flakelet shape sliced meat.

When the cutmixer cutter speed that described cutmixer chopped adopts was 1500 rev/mins, collop was cut 2-3 time; During 3000 rev/mins of cutmixer cutter speed, collop is cut 1-2 time; Collop through the cutmixer chopped is uniform flakelet shape sliced meat.

Temperature-controlled drying is the sliced meat behind the sieve of stand to be put into baker dewater in the described step (5), and the sliced meat heating-up temperature improves gradually from 50-90 ℃, and dewatering time 4-6 hour, sliced meat moisture≤25% o'clock peeled from compass screen surface when sliced meat become whole sheet.

The present invention is on the basis of traditional jerky processing, one sliced meat handling procedure of many increases, make natural shape sliced meat not of uniform size become uniform flakelet shape sliced meat, stand sieve quality and the stand riddler that can significantly improve jerky like this make efficient, for condition has been created in the jerky stand riddler mechanization of planting; After collop is processed into flakelet shape sliced meat, increase salting-in protein proposition in the meat, be conducive to absorption and the meat tenderization of pickling liquid, the loss of gravy behind the minimizing spice, nutritive value and the product yield rate of raising jerky; The collop muscle fibre is cut off substantially regularly, sieve back, stand meat fiber becomes irregular multidirectional arrangement, can significantly improve jerky matter structure, and jerky binding ability behind thermal dehydration is better, obviously reduce the fragment of jerky, and in sliced meat baking process, obviously reduced the irregular contraction of jerky; Guarantee the basic length unanimity of jerky fiber, reduced the oversize meat fiber of jerky, it is edible to be conducive to the consumer.

The specific embodiment

The invention will be further described below by embodiment.

Embodiment 1

Get 60 kilograms of pig back leg lean meat pieces, with slicer cube meat is cut into the thick collop of 2mm; Add 0.1 kilogram of sodium phosphate trimer and 14 kilograms of various auxiliary materials, auxiliary material is salt, sucrose, fish sauce, egg, monosodium glutamate, pepper powder, five spices etc., drops into spice machine spice and takes out in 20 minutes; The cutmixer cutter speed of putting into the cutmixer employing is 1500 rev/mins, collop is cut 2 times, spreads out sieve after the taking-up, and the sliced meat behind the sieve of stand are put into the baker dehydration, reach at 23% o'clock and come out of the stove to semi-finished product sliced meat moisture and take off sieve, adopt the far-infrared baking machine under 230 ℃ of temperature conditions, to bake again; Jerky after the baking is flattened, cuts into slices, detects and packing.

Embodiment 2

Get 60 kilograms of pig back leg lean meat pieces, with slicer cube meat is cut into the thick collop of 2mm; Collop is sent into meat grinder strand one time, and the mesh screen aperture that meat grinder adopts is 12mm; Add 0.1 kilogram of sodium phosphate trimer and 14 kilograms of various auxiliary materials, auxiliary material is salt, sucrose, fish sauce, egg, monosodium glutamate, pepper powder, five spices etc., drops into spice machine spice and takes out in 20 minutes; Leave standstill after the taking-up and spread out sieve in 20 minutes, the sliced meat behind the stand sieve are put into the baker dehydration, reach 23% to semi-finished product sliced meat moisture and come out of the stove and take off sieve, adopt the far-infrared baking machine under 230 ℃ of temperature conditions, to bake again; Jerky after the baking is flattened, cuts into slices, detects and packing.

Claims

1. the cube meat slice processing method of a jerky is characterized in that: may further comprise the steps:

1) chooses cube meat, adopt slicer that cube meat is cut into collop;

2) with after adding auxiliary material in the collop, carry out spice and pickle;

3) collop after spice is pickled rubs with meat grinder;

4) collop of meat grinder rubbing spreads out sieve with mesh screen;

5) sliced meat behind the sieve of stand carry out temperature-controlled drying, and collop albuminous degeneration, dehydration and bonding mutually that meat grinder is rubbed form whole sheet sliced meat.

2. the cube meat slice processing method of a kind of jerky according to claim 1, it is characterized in that: choosing cube meat in the described step 1) is the pure lean meat of pig back leg of freezing or cold aquatic foods, and the collop thickness that is cut into is 1.5-5mm.

3. the cube meat slice processing method of a kind of jerky according to claim 1 is characterized in that: the auxiliary material that adds in the collop described step 2) comprises sucrose, fish sauce, egg, salt, spice, sodium glutamate; The spice time is 15-40 minute, and salting period is more than 20 minutes.

4. the cube meat slice processing method of a kind of jerky according to claim 1, it is characterized in that: the collop after spice is pickled in the described step 3) is available cutmixer chopped also.

5. the cube meat slice processing method of a kind of jerky according to claim 4, it is characterized in that: the collop of described cutmixer chopped spreads out sieve with mesh screen.

6. the cube meat slice processing method of a kind of jerky according to claim 5 is characterized in that: the sliced meat behind the sieve of described stand carry out temperature-controlled drying, and the collop albuminous degeneration of cutmixer chopped, dehydration and bonding mutually become whole sheet sliced meat.

7. the cube meat slice processing method of a kind of jerky according to claim 1 is characterized in that: the mesh screen aperture that meat grinder adopts in the described step 3) is greater than more than the 8mm, and the collop that rubs through meat grinder is uniform flakelet shape sliced meat.

8. according to the cube meat slice processing method of claim 1,4,5,6 described a kind of jerkys, it is characterized in that: when the cutmixer cutter speed that described cutmixer chopped adopts was 1500 rev/mins, collop was cut 2-3 time; During 3000 rev/mins of cutmixer cutter speed, collop is cut 1-2 time; Collop through the cutmixer chopped is uniform flakelet shape sliced meat.

9. according to the cube meat slice processing method of claim 1,6 described a kind of jerkys, it is characterized in that: temperature-controlled drying is the sliced meat behind the sieve of stand to be put into baker dewater in the described step 5), the sliced meat heating-up temperature improves gradually from 50-90 ℃, dewatering time 4-6 hour, sliced meat moisture≤25% o'clock peels from compass screen surface when sliced meat become whole sheet.