CN103330236A - Biltong and preparation method thereof - Google Patents
Biltong and preparation method thereof Download PDFInfo
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- CN103330236A CN103330236A CN2013102997833A CN201310299783A CN103330236A CN 103330236 A CN103330236 A CN 103330236A CN 2013102997833 A CN2013102997833 A CN 2013102997833A CN 201310299783 A CN201310299783 A CN 201310299783A CN 103330236 A CN103330236 A CN 103330236A
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Abstract
The invention discloses a biltong which comprises pork, duck, fish meat, salt, white sugar, gourmet powder, fructus amomi, cassiabarktree fruit, myrcia, radix angelicae, ginger, pericarpium citri reticulatae, cinnamon, amomum tsao-ko, Chinese prickly ash and comb; the invention further discloses a preparation method of the biltong; the preparation method comprises the following steps: selecting material, cleaning, disacidifying, sterilizing, adding condiment, and smudging. The biltong provided by the invention not only can conform to an eating habit of Chinese, and but also can meet requirements of appearance, nutrition and safety of export to meat product, and meanwhile, the preparation method of the biltong is not limited by seasons, environment and temperature, so that industrialized and large-scale industrial production can be formed.
Description
Technical field
The present invention relates to a kind of processing method of meat, particularly a kind of jerky and preparation method thereof.
Background technology
At present China's meat total amount has reached 7,000 ten thousand tons, rank first in the world, and China's meat products only accounts in the meat total amount less than 4%, is about 2Kg per capita, accounts for more than 50% of meat total amount with the developed country meat products, 80Kg compares per capita, and gap is very big.We can say that China's meat products processing also is in the primary stage.
Jerky in the existing technology mainly is to have meat gruel to be processed into, and existing jerky mouthfeel is older and harder, and nutritive value is not high, is not suitable for modern's taste.
Summary of the invention
For addressing the above problem, the invention discloses a kind of jerky and preparation method thereof.
In order to achieve the above object, the invention provides following technical scheme: a kind of jerky comprises the raw material of following weight portion:
Major ingredient: pork 30-60 part, duck 20-40 part, flesh of fish 20-30 part;
Batching: salt 4-7 part, white sugar 6-8 part, monosodium glutamate 0.1-0.15 part, gelatin 3-5 part;
Spices: fructus amomi 0.1-0.15 part, Gui Ding 0.2-0.3 part, spiceleaf 0.2-0.3 part, root of Dahurain angelica 0.1-0.3 part, ginger 1-1.5 part, dried orange peel 0.2-0.4 part, cassia bark 0.2-0.25 part, tsaoko 0.3-0.35 part, Chinese prickly ash 0.2-0.3 part, Chinese cassia tree 0.1-0.3 part, fennel seeds 0.2-0.3 part, Radix Glycyrrhizae 0.3-0.4 part, anistree 0.2-0.3 part, anise 0.1-0.3 part;
As a kind of improvement of the present invention, the fat content of described pork is 30%-50%.
As a kind of improvement of the present invention, in described meat products, also be added with anticorrisive agent 0.5-1.0 part, described anticorrisive agent is potassium sorbate and the mixture of tieing up C, the ratio between described potassium sorbate and the dimension C is between the 1:4-2:5.
A kind of preparation method of jerky may further comprise the steps:
(1), carry out stripping and slicing after the pork in the major ingredient, duck cleaned, the flesh of fish is cut into fillet after cleaning;
(2), the pork that will cut piece puts into boiling water and carries out boiling, digestion time is 1-2 minute, pulls the back out and washes with clear water, and put into, and is placed in the sealing room of 0～5 ℃ of temperature, relative humidity 60%～70% to dry;
(3), will cut the piece duck and wash, the sealing room of putting into 0～5 ℃ of temperature, relative humidity 60%～70% after waiting to clean dries;
(4), the flesh of fish that will have cuting slice puts into 40-60 ° hot water and cleans, the sealing room of putting into 0～5 ℃ of temperature, relative humidity 60%～70% after waiting to clean dries;
(5), with pork, duck in step (2), the step (3) and be placed in respectively under 108 ℃ ± 1 ℃ the temperature and heated 18～30 minutes, the flesh of fish of step (4) put into 90 ℃ water heating 10-15 minute;
(6), pork, duck, the flesh of fish after heating in the step (5) put into frozen water cool off, be cooled to 10-50 ℃;
(7), the obtaining liq flavoring, with sand, Gui Ding, spiceleaf, the root of Dahurain angelica, ginger, dried orange peel, cassia bark, tsaoko, Chinese prickly ash, Chinese cassia tree, fennel seeds, Radix Glycyrrhizae, anise, the boiling of anise water boils, and boils in 100 ℃ hot water 2-3 hour;
(8), pork, duck and the flesh of fish after step (6) processing are put into the flavoring that boils through step (7) carry out little fire and boil, the time of boiling is 2-3 hour;
(9), with after the above-mentioned processing product add salt, white sugar, the kneading in tumbler of monosodium glutamate, gelatin is even;
(10), the sealing room of the uniform product of kneading being put into 0～5 ℃ of temperature, relative humidity 60%～70% carries out advancing in 24～36 hours the flavor processing;
(11), with the product after handling through step (10), interpolation anticorrisive agent;
(12), will carry out extrusion modling in the above-mentioned mould of packing into after stirring through kneading uniform product, and be cut into the strip jerky;
(13), the strip jerky in the step (12) is pressurizeed steaming;
(14), the product in the step (13) is sent into 10～15 ℃ of temperature, the hurricane drier inner drying of relative humidity 30%～50% 24 hours, cooling naturally;
(15), the product in the step (14) carried out sootiness handle, product is hung in Smoke fumigating box to be fuming with bamboo charcoal smokes 20-30 minute;
(16), the product in the step (15) is carried out bleeding and sealing in the bag, carry out vacuum packaging, and will place through vacuum-packed jerky and carry out radiation sterilizing under the irradiation bomb and handle.
As a kind of improvement of the present invention, between step 1 and step 2, comprise a process that adopts glutamine transaminage that meat products is handled, the consumption of glutamine transaminage is 0.002～0.003% of meat products weight.
As a kind of improvement of the present invention, the method that adopts glutamine transaminage that meat products is handled is: with pork, duck and glutamine transaminage mixing, pickle 3～5h then.
As a kind of improvement of the present invention, described pickling carried out under 0-3 ℃ situation.
As a kind of improvement of the present invention, the pressure that the pressurization in the described step 10 is steamed is at 1.2-1.8MPa.
As a kind of improvement of the present invention, the time of described steaming is 5-15 minute.
As a kind of improvement of the present invention, increase in step (6) that tenderizer processing procedure, described tenderizer are arranged is 2-5 part, tenderizer is added water modulation evenly after, spread upon equably on pork and the duck.
Beneficial effect of the present invention is:
Jerky special taste of the present invention, nutrition is good, and is fuming by bamboo charcoal and carries out sootiness, makes jerky of the present invention have the delicate fragrance taste of bamboo, can increase people's appetite.
Deacidify, advance flavor by precooling in enclosed environment, be not subjected to outside contamination, meat products undergoes no deterioration in this environment, and useful microorganism is fermented in slowly dry process and produces distinctive cured fragrance, the assorted bacterium free from admixture of nothing, and quality is guaranteed;
Meat products by processing sterilization under the condition about 108 ℃ can keep advantages such as the low-temperature meat product mouthfeel is suitable, local flavor is good, nutrition is good, the meat products that can reach a high temperature again sterilization thoroughly, characteristics such as good, the long shelf-life of security, and comprehensive energy consumption with
Production cost is relatively low.Product had both met Chinese meals custom, can satisfy outlet again to sense organ, nutrition and the safe requirement of meat products;
By in processing, adding glutamine transaminage, handle with TGase, can improve the color of meat products, hemoglobin is crosslinked after, can be used as antioxidant, prevent that meat products is oxidized;
By in meat products is handled, adding tenderizer, the hydrolysis of protein in human body carried out in advance, improve protein transform rate and utilization rate, increased nutritive value.Simultaneously, do not produce any peculiar smell, and can improve the color, smell and taste of meat;
Difference by temperature can be so that meat products be convenient to chew scorification;
By meat products is carried out autoclaving, can make that the meat of meat products is loose, be convenient to chew and assimilate, be particularly suitable for the edible of the elderly and child.
Processing method of the present invention is not subjected to the restriction of season, environment temperature simultaneously, can form industrialization, large-scale industrial production.
The specific embodiment
Below with reference to specific embodiment technical scheme provided by the invention is elaborated, should understands the following specific embodiment and only be used for explanation the present invention and be not used in and limit the scope of the invention.
Embodiment 1:
A kind of jerky comprises the raw material of following weight portion:
Major ingredient: 30 parts of porks, the fat content of pork are 30%, and 20 parts of ducks are oppressed 20 parts;
Batching: 4 parts of salt, white sugar part, 0.1 part of monosodium glutamate, 3 parts in gelatin;
Spices: 0.1 part of fructus amomi, 0.2 part of Gui Ding, 0.2 part of spiceleaf, 0.1 part of the root of Dahurain angelica, 1 part of ginger, 0.2 part of dried orange peel, 0.2 part on cassia bark, 0.3 part of tsaoko, 0.2 part in Chinese prickly ash, 0.1 part of Chinese cassia tree, 0.2 part of fennel seeds, 0.3 part in Radix Glycyrrhizae, anistree 0.2 part, 0.1 part of anise; Anticorrisive agent: 0.15 part of potassium sorbate, 0.35 part of dimension C.
A kind of preparation method of jerky may further comprise the steps:
A kind of preparation method of jerky may further comprise the steps:
(1), carry out stripping and slicing after the pork in the major ingredient, duck cleaned, the flesh of fish is cut into fillet after cleaning;
(2), the pork that will cut piece puts into boiling water and carries out boiling, digestion time is 1-2 minute, pulls the back out and washes with clear water, and put into, and is placed in the sealing room of 0 ℃ of temperature, relative humidity 60% to dry;
(3), will cut the piece duck and wash, the sealing room of putting into 0 ℃ of temperature, relative humidity 60% after waiting to clean dries;
(4), the flesh of fish that will have cuting slice puts into 40 ° hot water and cleans, the sealing room of putting into 0 ℃ of temperature, relative humidity 60%% after waiting to clean dries;
(5), with pork, duck in step (2), the step (3) and be placed under 108 ℃ ± 1 ℃ the temperature heating respectively 18 minutes, the flesh of fish of step (4) put into 90 ℃ water heating 10-15 minute;
(6), pork, duck, the flesh of fish after heating in the step (5) put into frozen water cool off, be cooled to 10 ℃;
(7), the obtaining liq flavoring, with sand, Gui Ding, spiceleaf, the root of Dahurain angelica, ginger, dried orange peel, cassia bark, tsaoko, Chinese prickly ash, Chinese cassia tree, fennel seeds, Radix Glycyrrhizae, anise, the boiling of anise water boils, and boils in 100 ℃ hot water 2 hours;
(8), pork, duck and the flesh of fish after step (6) processing are put into the flavoring that boils through step (7) carry out little fire and boil, the time of boiling is 2 hours;
(9), with after the above-mentioned processing product add salt, white sugar, the kneading in tumbler of monosodium glutamate, gelatin is even;
(10), the sealing room of the uniform product of kneading being put into 0 ℃ of temperature, relative humidity 60% carries out advancing in 24 hours the flavor processing;
(11), with the product after handling through step (10), interpolation anticorrisive agent;
(12), will carry out extrusion modling in the above-mentioned mould of packing into after stirring through kneading uniform product, and be cut into the strip jerky;
(13), with the steaming of pressurizeing of the strip jerky in the step (12), pressure is at 1.2MPa, the steaming time is 5 minutes;
(14), the product in the step (13) is sent into 10 ℃ of temperature, the hurricane drier inner drying of relative humidity 30% 24 hours, cooling naturally;
(15), the product in the step (14) carried out sootiness handle, product is hung in Smoke fumigating box to be fuming with bamboo charcoal smokes 20 minutes;
(16), the product in the step (15) is carried out bleeding and sealing in the bag, carry out vacuum packaging, and will place through vacuum-packed jerky and carry out radiation sterilizing under the irradiation bomb and handle.
Embodiment 2:
A kind of jerky comprises the raw material of following weight portion:
Major ingredient: 50 parts of porks, the fat content of pork are 40%, and duck, is oppressed 25 parts by 30 parts;
Batching: 5 parts of salt, 7 parts of white sugar, 0.13 part of monosodium glutamate, 4 parts in gelatin;
Spices: 0.13 part of fructus amomi, 0.25 part of Gui Ding, 0.25 part of spiceleaf, 0.2 part of the root of Dahurain angelica, 1.2 parts of ginger, 0.3 part of dried orange peel, 0.23 part on cassia bark, 0.335 part of tsaoko, 0.23 part in Chinese prickly ash, 0.2 part of Chinese cassia tree, 0.25 part of fennel seeds, 0.35 part in Radix Glycyrrhizae, anistree 0.25 part, 0.2 part of anise, anticorrisive agent: 0.25 part of potassium sorbate, 0.75 part of dimension C.
(1), carry out stripping and slicing after the pork in the major ingredient, duck cleaned, the flesh of fish is cut into fillet after cleaning;
(2), the process that adopts glutamine transaminage that meat products is handled, the consumption of glutamine transaminage is 0.0025% of meat products weight, with pork, duck and glutamine transaminage mixing, pickles 4h then under 2 ℃ situation.
(3), the pork that will cut piece puts into boiling water and carries out boiling, digestion time is 2 minutes, pulls the back out and washes with clear water, and put into, and is placed in the sealing room of 0 ℃ of temperature, relative humidity 65% to dry;
(4), will cut the piece duck and wash, the sealing room of putting into 2 ℃ of temperature, relative humidity 65% after waiting to clean dries;
(5), the flesh of fish that will have cuting slice puts into 40 ° hot water and cleans, the sealing room of putting into 2 ℃ of temperature, relative humidity 65% after waiting to clean dries;
(6), with pork, duck in step (3), the step (4) and be placed under 108 ℃ ± 1 ℃ the temperature heating respectively 18 minutes, the flesh of fish of step (5) put into 90 ℃ water heating 12 minutes;
(7), pork, duck, the flesh of fish after heating in the step (6) put into frozen water cool off, be cooled to 20 ℃;
(8), the obtaining liq flavoring, with sand, Gui Ding, spiceleaf, the root of Dahurain angelica, ginger, dried orange peel, cassia bark, tsaoko, Chinese prickly ash, Chinese cassia tree, fennel seeds, Radix Glycyrrhizae, anise, the boiling of anise water boils, and boils in 100 ℃ hot water 2 hours;
(9), pork, duck and the flesh of fish after step (7) processing are put into the flavoring that boils through step (8) carry out little fire and boil, the time of boiling is 2 hours;
(10), with after the above-mentioned processing product add salt, white sugar, the kneading in tumbler of monosodium glutamate, gelatin is even;
(11), the sealing room of the uniform product of kneading being put into 0 ℃ of temperature, relative humidity 65% carries out advancing in 24 hours the flavor processing;
(12), with the product after handling through step (11), interpolation anticorrisive agent;
(13), will carry out extrusion modling in the above-mentioned mould of packing into after stirring through kneading uniform product, and be cut into the strip jerky;
(14), with the steaming of pressurizeing of the strip jerky in the step (13), the pressure that pressurization is steamed is 1.5MPa, the time is 0 minute;
(15), the product in the step (14) is sent into 10 ℃ of temperature, the hurricane drier inner drying of relative humidity 30% 24 hours, cooling naturally;
(16), the product in the step (15) carried out sootiness handle, product is hung in Smoke fumigating box to be fuming with bamboo charcoal smokes 20 minutes;
(17), the product in the step (16) is carried out bleeding and sealing in the bag, carry out vacuum packaging, and will place through vacuum-packed jerky and carry out radiation sterilizing under the irradiation bomb and handle.
Embodiment 3:
A kind of jerky comprises the raw material of following weight portion:
Major ingredient: 60 parts of porks, the fat content of pork are 40%, and 40 parts of ducks are oppressed 30 parts;
Batching: 7 parts of salt, 8 parts of white sugar, 0.15 part of monosodium glutamate, 5 parts in gelatin;
Spices: 0.15 part of fructus amomi, 0.3 part of Gui Ding, 0.3 part of spiceleaf, 0.3 part of the root of Dahurain angelica, 1.5 parts of ginger, 0.4 part of dried orange peel, 0.25 part on cassia bark, 0.35 part of tsaoko, 0.3 part in Chinese prickly ash, 0.3 part of Chinese cassia tree, 0.3 part of fennel seeds, 0.4 part in Radix Glycyrrhizae, anistree 0.3 part, 0.3 part of anise, anticorrisive agent: 0.25 part of potassium sorbate, 0.75 part of dimension C.
(1), carry out stripping and slicing after the pork in the major ingredient, duck cleaned, the flesh of fish is cut into fillet after cleaning;
(2), the process that adopts glutamine transaminage that meat products is handled, the consumption of glutamine transaminage is 0.0025% of meat products weight, with pork, duck and glutamine transaminage mixing, pickles 4h then under 2 ℃ situation.
(3), the pork that will cut piece puts into boiling water and carries out boiling, digestion time is 2 minutes, pulls the back out and washes with clear water, and put into, and is placed in the sealing room of 0 ℃ of temperature, relative humidity 65% to dry;
(4), will cut the piece duck and wash, the sealing room of putting into 2 ℃ of temperature, relative humidity 65% after waiting to clean dries;
(5), the flesh of fish that will have cuting slice puts into 40 ° hot water and cleans, the sealing room of putting into 2 ℃ of temperature, relative humidity 65% after waiting to clean dries;
(6), with pork, duck in step (3), the step (4) and be placed under 108 ℃ ± 1 ℃ the temperature heating respectively 18 minutes, the flesh of fish of step (5) put into 90 ℃ water heating 12 minutes;
(7), pork, duck, the flesh of fish after heating in the step (6) being put into frozen water cools off, be cooled to 20 ℃, add tenderizer on the pork that cooling is good and the duck, tenderizer is added water modulation evenly after, spread upon equably on pork and the duck;
(8), the obtaining liq flavoring, with sand, Gui Ding, spiceleaf, the root of Dahurain angelica, ginger, dried orange peel, cassia bark, tsaoko, Chinese prickly ash, Chinese cassia tree, fennel seeds, Radix Glycyrrhizae, anise, the boiling of anise water boils, and boils in 100 ℃ hot water 2 hours;
(9), pork, duck and the flesh of fish after step (7) processing are put into the flavoring that boils through step (8) carry out little fire and boil, the time of boiling is 2 hours;
(10), with after the above-mentioned processing product add salt, white sugar, the kneading in tumbler of monosodium glutamate, gelatin is even;
(11), the sealing room of the uniform product of kneading being put into 0 ℃ of temperature, relative humidity 65% carries out advancing in 24 hours the flavor processing;
(12), with the product after handling through step (11), interpolation anticorrisive agent;
(13), will carry out extrusion modling in the above-mentioned mould of packing into after stirring through kneading uniform product, and be cut into the strip jerky;
(14), with the steaming of pressurizeing of the strip jerky in the step (13), the pressure that pressurization is steamed is 1.8MPa, the time is 15 minutes;
(15), the product in the step (14) is sent into 10 ℃ of temperature, the hurricane drier inner drying of relative humidity 30% 24 hours, cooling naturally;
(16), the product in the step (15) carried out sootiness handle, product is hung in Smoke fumigating box to be fuming with bamboo charcoal smokes 20 minutes;
(17), the product in the step (16) is carried out bleeding and sealing in the bag, carry out vacuum packaging, and will place through vacuum-packed jerky and carry out radiation sterilizing under the irradiation bomb and handle.
Jerky special taste of the present invention, nutrition is good, and is fuming by bamboo charcoal and carries out sootiness, makes jerky of the present invention have the delicate fragrance taste of bamboo, can increase people's appetite.
Deacidify, advance flavor by precooling in enclosed environment, be not subjected to outside contamination, meat products undergoes no deterioration in this environment, and useful microorganism is fermented in slowly dry process and produces distinctive cured fragrance, the assorted bacterium free from admixture of nothing, and quality is guaranteed;
Meat products by processing sterilization under the condition about 108 ℃ can keep advantages such as the low-temperature meat product mouthfeel is suitable, local flavor is good, nutrition is good, the meat products that can reach a high temperature again sterilization thoroughly, characteristics such as good, the long shelf-life of security, and comprehensive energy consumption with
Production cost is relatively low.Product had both met Chinese meals custom, can satisfy outlet again to sense organ, nutrition and the safe requirement of meat products;
By in processing, adding glutamine transaminage, handle with TGase, can improve the color of meat products, hemoglobin is crosslinked after, can be used as antioxidant, prevent that meat products is oxidized;
By in meat products is handled, adding tenderizer, the hydrolysis of protein in human body carried out in advance, improve protein transform rate and utilization rate, increased nutritive value.Simultaneously, do not produce any peculiar smell, and can improve the color, smell and taste of meat;
Difference by temperature can be so that meat products be convenient to chew scorification;
By meat products is carried out autoclaving, can make that the meat of meat products is loose, be convenient to chew and assimilate, be particularly suitable for the edible of the elderly and child.
Processing method of the present invention is not subjected to the restriction of season, environment temperature simultaneously, can form industrialization, large-scale industrial production.
The disclosed technological means of the present invention program is not limited only to the disclosed technological means of above-mentioned embodiment, also comprises the technical scheme of being made up of above technical characterictic any combination.
Claims (10)
1. jerky is characterized in that: the raw material that comprises following weight portion:
Major ingredient: pork 30-60 part, duck 20-40 part, flesh of fish 20-30 part;
Batching: salt 4-7 part, white sugar 6-8 part, monosodium glutamate 0.1-0.15 part, gelatin 3-5 part;
Spices: fructus amomi 0.1-0.15 part, Gui Ding 0.2-0.3 part, spiceleaf 0.2-0.3 part, root of Dahurain angelica 0.1-0.3 part, ginger 1-1.5 part, dried orange peel 0.2-0.4 part, cassia bark 0.2-0.25 part, tsaoko 0.3-0.35 part, Chinese prickly ash 0.2-0.3 part, Chinese cassia tree 0.1-0.3 part, fennel seeds 0.2-0.3 part, Radix Glycyrrhizae 0.3-0.4 part, anistree 0.2-0.3 part, anise 0.1-0.3 part.
2. a kind of jerky according to claim 1, it is characterized in that: the fat content of described pork is 30%-50%.
3. a kind of jerky according to claim 1, it is characterized in that: in described meat products, also be added with anticorrisive agent 0.5-1.0 part, described anticorrisive agent is potassium sorbate and the mixture of tieing up C, and the ratio between described potassium sorbate and the dimension C is between the 1:3-2:5.
4. the preparation method of a kind of jerky according to claim 1 is characterized in that: may further comprise the steps:
(1), carry out stripping and slicing after the pork in the major ingredient, duck cleaned, the flesh of fish is cut into fillet after cleaning;
(2), the pork that will cut piece puts into boiling water and carries out boiling, digestion time is 1-2 minute, pulls the back out and washes with clear water, and put into, and is placed in the sealing room of 0～5 ℃ of temperature, relative humidity 60%～70% to dry;
(3), will cut the piece duck and wash, the sealing room of putting into 0～5 ℃ of temperature, relative humidity 60%～70% after waiting to clean dries;
(4), the flesh of fish that will have cuting slice puts into 40-60 ° hot water and cleans, the sealing room of putting into 0～5 ℃ of temperature, relative humidity 60%～70% after waiting to clean dries;
(5), with pork, duck in step (2), the step (3) and be placed in respectively under 108 ℃ ± 1 ℃ the temperature and heated 18～30 minutes, the flesh of fish of step (4) put into 90 ℃ water heating 10-15 minute;
(6), pork, duck, the flesh of fish after heating in the step (5) put into frozen water cool off, be cooled to 10-50 ℃;
(7), the obtaining liq flavoring, with sand, Gui Ding, spiceleaf, the root of Dahurain angelica, ginger, dried orange peel, cassia bark, tsaoko, Chinese prickly ash, Chinese cassia tree, fennel seeds, Radix Glycyrrhizae, anise, the boiling of anise water boils, and boils in 100 ℃ hot water 2-3 hour;
(8), pork, duck and the flesh of fish after step (6) processing are put into the flavoring that boils through step (7) carry out little fire and boil, the time of boiling is 2-3 hour;
(9), with after the above-mentioned processing product add salt, white sugar, the kneading in tumbler of monosodium glutamate, gelatin is even;
(10), the sealing room of the uniform product of kneading being put into 0～5 ℃ of temperature, relative humidity 60%～70% carries out advancing in 24～36 hours the flavor processing;
(11), with the product after handling through step (10), interpolation anticorrisive agent;
(12), will carry out extrusion modling in the above-mentioned mould of packing into after stirring through kneading uniform product, and be cut into the strip jerky;
(13), the strip jerky in the step (12) is pressurizeed steaming;
(14), the product in the step (13) is sent into 10～15 ℃ of temperature, the hurricane drier inner drying of relative humidity 30%～50% 24 hours, cooling naturally;
(15), the product in the step (14) carried out sootiness handle, product is hung in Smoke fumigating box to be fuming with bamboo charcoal smokes 20-30 minute;
(16), the product in the step (15) is carried out bleeding and sealing in the bag, carry out vacuum packaging, and will place through vacuum-packed jerky and carry out radiation sterilizing under the irradiation bomb and handle.
5. the preparation method of a kind of jerky according to claim 4, it is characterized in that: comprise a process that adopts glutamine transaminage that meat products is handled between step 1 and step 2, the consumption of glutamine transaminage is 0.002～0.003% of meat products weight.
6. the preparation method of a kind of jerky according to claim 5 is characterized in that: the method that adopts glutamine transaminage that meat products is handled is: with pork, duck and glutamine transaminage mixing, pickle 3～5h then.
7. the preparation method of a kind of jerky according to claim 6 is characterized in that: described pickling carried out under 0-3 ℃ situation.
8. the preparation method of a kind of jerky according to claim 4 is characterized in that: the pressure that the pressurization in the described step 10 is steamed is at 1.2-1.8MPa.
9. the preparation method of a kind of jerky according to claim 8, it is characterized in that: the time of described steaming is 5-15 minute.
10. the preparation method of a kind of jerky according to claim 4 is characterized in that: increase in step (6) that tenderizer processing procedure, described tenderizer are arranged is 2-5 part, tenderizer is added water modulation evenly after, spread upon on the pork equably.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103948054A (en) * | 2013-12-27 | 2014-07-30 | 四川牧天食品有限公司 | Preparation method of dried pork |
| CN105192730A (en) * | 2015-09-22 | 2015-12-30 | 菏泽海诺知识产权服务有限公司 | Convenient bacon capable of being preserved at normal temperature and making method thereof |
| CN105520075A (en) * | 2015-12-28 | 2016-04-27 | 董莉 | Beauty maintaining and young keeping dried pork slice and production method thereof |
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| CN103948054A (en) * | 2013-12-27 | 2014-07-30 | 四川牧天食品有限公司 | Preparation method of dried pork |
| CN105192730A (en) * | 2015-09-22 | 2015-12-30 | 菏泽海诺知识产权服务有限公司 | Convenient bacon capable of being preserved at normal temperature and making method thereof |
| CN105520075A (en) * | 2015-12-28 | 2016-04-27 | 董莉 | Beauty maintaining and young keeping dried pork slice and production method thereof |
| CN108294278A (en) * | 2017-01-12 | 2018-07-20 | 湖南省桃江县牛魔王食品有限责任公司 | A kind of natural pickling liquid and the method using the pickling liquid cured beef |
| CN108041465A (en) * | 2017-12-11 | 2018-05-18 | 烟台惠福食品科技有限公司 | A kind of dried pork and preparation method thereof |
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