CN103349294A - Processing method for tea flavor sandwich meat - Google Patents

Abstract

The invention relates to a processing method of tea-flavored sandwich meat jerky. At present, there is no processing method for tea-flavored sandwich jerky with unique flavor that can perfectly combine tea powder and pork. The processing method of the present invention sequentially comprises a raw material processing procedure, a vacuum tumbling procedure, a layered spreading and screening procedure, a drying procedure, a cutting and cooking procedure, an electric baking procedure, a vacuum packaging procedure and an airflow sterilization procedure; in the raw material processing procedure, first weigh 170 30 parts of meat slices and 30 parts of minced meat, mixed evenly to obtain meat filling A, weighed 90 parts of meat slices and 10 parts of minced meat, and mixed evenly, to obtain meat filling B; in the vacuum tumbling process, 0.5-1 part of sodium alginate, Mix 0.8 parts of guar gum, 1.8-2.3 parts of whole tea powder, 0.08-0.13 parts of β-cyclodextrin and 7-12 parts of drinking water to obtain the tea powder capsule inclusion compound glue. The invention can perfectly combine the tea powder and the pork, and the prepared tea-flavored sandwich jerky has a unique flavor.

Description

A processing method of tea-flavored sandwich meat jerky

technical field

The invention relates to a processing method of tea-flavored sandwich jerky, which is a jerky processing technology using pork and tea powder as raw materials, and belongs to the technical field of deep processing of leisure meat products.

Background technique

It is well known that tealeaves has health care function, but because people's preferences are different, some people do not like to drink tea, but expect to be able to utilize the health care function of tealeaves, so tea food emerges at the historic moment. After research, people found that there are more than 300 kinds of chemical components in tea, such as flavonols, flavonoids, polyphenols, minerals, amino acids and polysaccharides. Tea contains a variety of water-soluble vitamins needed by the human body, including vitamin C and vitamin B. There are more than 25 kinds of amino acids in tea, and there are also histidine needed for the growth and development of babies. Tea can effectively supplement the protein and amino acids needed by the human body. Tea contains a large number of elements and trace elements needed by the human body. Among them, the large amount of elements mainly include phosphorus, calcium, potassium, sodium, magnesium and sulfur, etc.; the trace elements mainly include iron, manganese, zinc, selenium, copper, fluorine and iodine, etc. , can supplement the mineral elements needed by the human body. Now a large number of scientific studies have confirmed that tea has the pharmacological effects of refreshing and clearing the heart, clearing heat and relieving heat, eliminating food and phlegm, removing greasy and losing weight, clearing heart and annoyance, detoxifying and sobering up, promoting body fluid and quenching thirst, reducing fire and improving eyesight, stopping dysentery and dehumidification, etc.

Meat is the main source of human intake of animal protein and one of the main non-staple foods for people. With the advancement of science and the improvement of the quality of life, consumers' life is getting faster and faster, and the requirements for meat products are getting higher and higher. People are not satisfied with eating enough, but want to eat well. There is an urgent need for balanced nutrition, green and healthy food. , Casual medium and high-end meat products with unique flavor and easy to eat.

Now also have some with livestock and poultry meat as raw material, supplemented with the processing method of tea powder, as open date is on January 04, 2012, and publication number is in the Chinese patent of CN102302178A, discloses a kind of processing method of tea flavor sauce beef, The processing method of the tea-flavored beef sauce is carried out in sequence according to the following steps: cut the beef into pieces; take gardenia, cumin, hawthorn, clove, windproof, yellow lotus, black plum, green tea and appropriate amount of salt, add water and boil over a slow fire to prepare Soup, use the soup to marinate the beef cubes in front and back; smokeless roasting until six mature; the roasted beef cuts are rinsed with alkaline water and water; boiled with soy sauce stewed old soup and mixed material bag 1 hour; soak for 1 hour in tea-flavored soup made from green tea and black tea, remove and dry; finally dry, sterilize, and pack. The addition of tea can not only make the finished sauced beef have a long-lasting tea flavor, but also remove the greasy taste of beef. Hawthorn can tenderize the beef and make the sauced beef have a crispy taste; appropriate amount of gardenia and cloves in the cured meat soup etc. have good coloring and antiseptic effects on beef, and the beef cooked in sauce does not contain nitrite; Many substances such as , yellow lotus and ebony plum make it difficult to fully and effectively display the tea fragrance, that is, the perfect combination of tea and meat cannot be achieved. Another example is that the publication date is December 16, 2009, and the publication number is CN101601476 Chinese patent, which discloses a method for processing bacon, which includes the following steps: A. material selection, refrigeration, and cutting; B. wiping C. Cleaning; D. Hanging; E. Smoked; One of the characteristics of this bacon processing method is that the selected spices are green tea, pepper, star anise, grass fruit, fragrant leaves, spirit grass, and fragrant It is made from a mixture of bacon and bacon, and the green tea ingredients contained in it can not only inhibit the formation of nitrite, but also inhibit the absorption of fat in the human large intestine, so that the bacon has a unique fragrance and reduces the burden on the human stomach; The selected spices are mixed with green tea, Chinese prickly ash, star anise, grass fruit, fragrant leaves, spirit grass, paixiang, and Gan Si. Therefore, it is difficult for the tea aroma of the bacon prepared by this processing method to be fully and effectively exerted, that is, it cannot reach The perfect combination of tea and meat.

To sum up, there is currently no tea-flavored sandwich meat jerky processing method that can perfectly combine tea powder and pork and has a unique flavor. When consumers taste the deliciousness of pork, they can take into account the nutrition of tea powder.

Contents of the invention

The purpose of the present invention is to overcome the above-mentioned deficiencies in the prior art, and provide a method for processing tea-flavored sandwich jerky that can perfectly combine tea powder and pork and has a unique flavor.

The technical scheme adopted by the present invention to solve the above-mentioned problems is: the processing method of the tea-flavored sandwich jerky, which is characterized in that: the processing method sequentially includes a raw material processing process, a vacuum tumbling process, a layered sieving process, a drying process, cutting Cooking process, electric roasting process, vacuum packaging process and airflow sterilization process;

(1) In the raw material processing process, fresh pork hind leg meat is selected as raw material, and the meat is cut into chunks, and the chunk shape is greater than or equal to 400g and the complete pork is cut into pieces with a width of 10-15cm and a thickness of 8-15cm. block, then cut into meat slices with a thickness of 2.5mm along the pork texture, and use a meat grinder with a hole plate diameter of 4mm to mince pork with a block shape of less than 400g and incomplete meat; then first weigh 170 parts of meat slices and 30 1 part minced meat, the two are mixed evenly to obtain minced meat A, and then 90 parts of meat slices and 10 parts of minced meat are weighed, and the two are mixed evenly to obtain minced meat B;

(2) The vacuum tumbling process includes a tea powder capsule embedding step and a vacuum tumbling step. In the tea powder capsule embedding step, 0.5-1 part of sodium alginate, 0.3-0.8 part of guar gum , 1.8-2.3 parts of whole tea powder, 0.08-0.13 parts of β-cyclodextrin and 7-12 parts of drinking water are evenly mixed to obtain the tea powder capsule inclusion compound glue;

In the vacuum tumbling step, first pour the meat filling A in step (1) into the vacuum tumbling machine, add the tumbling material A, and carry out vacuum tumbling. After the tumbling is completed, the finished filling A is obtained from the machine , the rolling material A includes parts by weight of 14 parts of fish sauce, 36 parts of white granulated sugar, 1.4 parts of monosodium glutamate, 0.1 part of ethyl maltol, 0.02 part of Monascus Red, 0.1 part of D-iso Sodium ascorbate, 0.03 parts of sodium nitrite, 0.8 parts of transglutaminase, 6 parts of lactitol and 0.6 parts of pork essence; then pour the meat stuffing B in step (1) into a vacuum tumbler, add Tumbling material B and tea powder capsule inclusion compound glue, carry out vacuum tumbling, after tumbling is finished, get out of the machine to obtain finished filling material B, and described tumbling material B includes the edible salt that is 1.5 parts by weight, 20 white sugar, 0.8 part of MSG, 0.05 part of ethyl maltol, 0.012 part of Monascus Red, 0.05 part of D-sodium erythorbate, 0.01 part of sodium nitrite, 0.3 part of transglutaminase, 3 part of lactitol and 0.5 part of pork extract;

(3) In the layered spreading and sieving process, the jerky is divided into three layers, the raw material of the bottom and surface jerky is the finished filling A in step (2), and the raw material of the jerky in the middle layer is the step ( 2) For the finished filling B, the weight ratio of the three layers of jerky is 1:1:1, the weight of each layer of jerky is 1-2Kg, and the size of the whole piece of jerky is 50cm*50cm; the sieve is completed The surface of the meat slices is smooth and flat. After passing the inspection, put the sieved meat slices into the rack and place them in a pre-cooler at 0-4°C for 12 hours;

(4) In the drying process, the meat slices marinated in step (3) are dried using the segmented drying method. The drying temperature in the first stage is 70-80°C, the drying time is 4 hours, and 2 pieces are dried. Uncover the sieve and turn over once after 1 hour, exhaust for 5 minutes; the drying temperature of the second stage is 45-55 ° C, the drying time is 6 hours, turn over once every 1.5 hours, and exhaust for 5 minutes; the third stage The drying temperature is 55-65°C, and the drying time is 2 hours. After drying for 1 hour, turn it over once; after the drying process, the surface of the jerky is dry and non-sticky, and the meat is red and bright;

(5) In the cutting and cooking process, after cooling the jerky in step (4) to room temperature, cut the jerky into required specifications, put the cut jerky into trays with leaking holes in turn, Then put it into the cooking cabinet, close the cabinet door, cook at 100°C for 15-30 minutes, and the jerky will come out of the oven;

(6) In the electric roasting process, the jerky in step (5) is electric roasted, the roasting temperature is 180-230°C, and the roasting time is 10-20 minutes;

(7) In the vacuum packaging process, after the dried meat in (6) is naturally cooled, vacuum packaging is required, and the vacuum degree is required to reach -0.085MPa, and the heat seal is firm;

(8) In the airflow sterilization process, push the jerky in step (7) into the drying room for normal pressure sterilization, the sterilization temperature is 85°C, and the sterilization time is 25 minutes; after the sterilization is completed, push it into the heat dissipation room, so that It is cooled to normal temperature to obtain the finished tea-flavored sandwich meat jerky.

Therefore, the finished tea-flavored sandwich jerky made by the present invention can perfectly combine tea powder and pork, has unique flavor, moderate taste, is convenient to carry, and has sound nutrition. The tea-flavored sandwich jerky meets the needs of modern healthy consumption, and can integrate the two major food cultures of eating meat and drinking tea in people's daily life. In the present invention, guar gum and β-cyclodextrin are used as wall materials of tea powder microcapsules, and sodium alginate is used as a stabilizer and dispersant to disperse each microcapsule to form a stable pasty tea material, so that the tea powder can be evenly distributed. It is dispersed in the meat stuffing, and at the same time, it can effectively protect the active ingredients of the tea powder, which greatly improves the nutritional value of the tea meat products.

As preferably, in the tea powder capsule embedding step of the vacuum tumbling process of the present invention, 7-12 parts by weight of drinking water, 0.08-0.13 parts of β-cyclodextrin, 0.3-0.8 parts of Guar gum, 1.8-2.3 parts of tea powder and 0.5-1 parts of sodium alginate were added to the vacuum tumbler at one time, and continued to tumble for 0.5 hours, then covered and vacuumed to -0.08MPa, and continued to tumble for 0.5 hours, so that the mixing is uniform, so that the tea powder capsule inclusion compound glue with uniform particle size and stability is made, and the tea powder capsule inclusion compound glue is left for 1-2 hours to make the tea powder capsule inclusion compound There are no air bubbles in the glue, and it is in a natural dispersion state, which is convenient for better dispersion in the next process.

As a preference, in the vacuum tumbling step of the vacuum tumbling process of the present invention, the meat stuffing A is poured into the vacuum tumbling machine, the tumbling material A is added, and after 5 minutes of continuous tumbling, cover and evacuate to -0.08MPa , after rolling and kneading continuously for 1 hour, leave the machine to obtain the finished filling A, so that there is no air hole in the finished filling A, and the related auxiliary materials will not agglomerate in the filling, and the distribution ratio is even.

Preferably, in the vacuum tumbling step of the vacuum tumbling process described in the present invention, the meat stuffing B is poured into the vacuum tumbling machine, and then the tumbling material B is added, and after continuous tumbling for 5 minutes, the tea powder capsule inclusion compound is added Glue, cover and evacuate to -0.08MPa, roll and knead continuously for 1 hour, and then leave the machine to obtain the finished filling B, so that there is no air hole in the finished filling B, and the related auxiliary materials will not agglomerate in the filling, and the distribution ratio is even .

As a preference, in the layered sieving process of the present invention, when sieving, it is required to select meat slices with large blocks and spread them around the sieve, and then spread the slices at random without overlapping, and use block-shaped meat to compare the gaps between the meat slices and the meat slices. Fill with small and fragmented minced meat; the meat slices are required to be fully unfolded and flattened, and must not overlap each other.

Preferably, in the electric roasting process of the present invention, the jerky in step (5) is roasted in a tunnel-type electric oven, and the oven temperature is set at 200-230°C for the upper heat and 180-220°C for the primer. ℃, the baking time is 10-20 minutes.

Preferably, in the airflow sterilization process of the present invention, the air temperature in the drying room is heated to 85°C by the drying room heating system, and then the hot air in the drying room is formed into a circulating heat flow by a fan to realize sterilization, and the heat transfer of the sterilization is fast. , no dead angle, even and thorough sterilization, and there will be no water droplets on the surface of the bag body, and the production cost is low.

Preferably, the whole tea powder of the present invention is whole green tea powder or whole black tea powder.

Compared with the prior art, the present invention has the following advantages and effects:

1. The whole tea powder with health benefits can be perfectly combined with pork. Consumers can taste the deliciousness of pork while taking into account the full price nutrition of tea powder. By giving full play to the health effects of tea powder, the quality of traditional meat products is improved. It extends the utilization space of tea, brings the traditional "drinking tea" into the field of "eating tea", and better exerts the nutritional and health benefits of tea.

2. Through technological innovation and microencapsulation technology, the active ingredients of tea powder are effectively protected, and the nutritional value of tea meat products is greatly improved. The traditional microcapsule process is to microencapsulate it by spray drying after mixing and granulating. In the present invention, the microcapsules are mixed and granulated to form a uniformly dispersed glue, and then the glue is mixed into the middle sandwich layer of dried meat. Among them, the microcapsules are finally formed through the drying process of dried meat. The manufacturing process of the present invention is unique, and effectively realizes the perfect combination of tea-meat flavor.

3. Fully tap the efficacy of tea powder, use tea powder rich in anti-oxidant polyphenols, while utilizing nutrients, exert the effect of natural preservatives, greatly reduce the amount of preservatives added in traditional meat products, and at the same time can To achieve the effect of extending the shelf life.

4. The raw materials for preparing tea powder have a wide range of sources. Usually, the raw materials for tea powder preparation are mostly scraps left over from the production of high-grade tea. It improves the comprehensive utilization value of tea, improves the utilization rate of resources, greatly reduces the production cost, and also promotes the construction of "agriculture, rural areas and farmers" to help farmers increase their income.

5. In the airflow sterilization process, the air in the drying room is heated to a certain temperature through the drying room heating system, and then the hot air in the drying room is formed by a fan to form a circulating heat flow to realize air pressure sterilization. Pasteurization has fast heat transfer, no dead angle, uniform and thorough sterilization, and the surface of the bag will not need to be dried due to water droplets, and the production cost is low.

Description of drawings

Fig. 1 is a schematic process flow diagram of a processing method of tea-flavored sandwich meat jerky in an embodiment of the present invention.

Detailed ways

The present invention will be further described in detail below in conjunction with the accompanying drawings and examples. The following examples are explanations of the present invention and the present invention is not limited to the following examples.

Example 1.

Referring to Fig. 1, the processing method of the tea-flavored sandwich jerky in this embodiment includes a raw material treatment process, a vacuum tumbling process, a layered spreading and sieving process, a drying process, a cutting and cooking process, an electric roasting process, a vacuum packaging process and an airflow process. Sterilization process.

(1) In the raw material processing process, fresh pork hind legs are selected as raw materials, along the texture of the pork, the muscles, tendons and large pieces of fat are cut off, and the meat is cut into blocks. The width is 10-15cm, and the block shape of 8-15cm in thickness is then cut into meat slices with a thickness of 2.5mm along the pork texture with a slicer. For pieces of pork less than 400g and incomplete, use a meat grinder with an orifice diameter of 4mm to grind into minced meat. Then first weigh 170 parts of meat slices and 30 parts of minced meat, and mix them uniformly to obtain minced meat A; then weigh 90 parts of sliced meat and 10 parts of minced meat, and mix them evenly to obtain minced meat B.

The bulk fat in the present invention refers to fat with an area greater than or equal to 1 square centimeter.

(2) The vacuum tumbling process includes the tea powder capsule embedding step and the vacuum tumbling step in sequence. In the tea powder capsule embedding step, 0.5-1 part of sodium alginate, 0.3-0.8 part of guar gum, 1.8 - 2.3 parts of whole tea powder, 0.08-0.13 parts of β-cyclodextrin and 7-12 parts of drinking water are evenly mixed to obtain the tea powder capsule inclusion compound glue. The whole tea powder adopted in the present embodiment is the whole green tea powder. Usually, it is preferred to mix 7-12 parts of drinking water, 0.08-0.13 parts of β-cyclodextrin, 0.3-0.8 parts of guar gum, 1.8-2.3 parts of whole tea powder and 0.5-1 parts of alginic acid Add sodium into the vacuum tumbler at one time, continue to tumble for 0.5 hours, then cover and evacuate to -0.08MPa, and continue to tumble for 0.5 hours to make the mixture uniform, so as to make tea powder capsules with uniform particle size and stability Compound glue, tea powder capsule inclusion compound glue leaves the machine and stands still for 1-2 hours, so that there are no air bubbles in the tea powder capsule inclusion compound glue, and it is in a natural dispersion state, which is convenient for better dispersion in the next process uniform.

In the vacuum tumbling step, first pour the meat stuffing A in step (1) into the vacuum tumbling machine, add the tumbling material A, and carry out vacuum tumbling. After continuous tumbling for 5 minutes, cover and evacuate to - 0.08MPa, after continuous tumbling for 1 hour, after the tumbling is finished, the finished filling A is obtained from the machine, so that there is no air hole in the finished filling A, and the related auxiliary materials will not agglomerate in the filling, and the distribution ratio is even. The tumbling material A in the present embodiment includes parts by weight of 14 parts of fish sauce, 36 parts of white granulated sugar, 1.4 parts of monosodium glutamate, 0.1 part of ethyl maltol, 0.02 parts of monascus red, 0.1 part of D - sodium erythorbate, 0.03 parts of sodium nitrite, 0.8 parts of transglutaminase, 6 parts of lactitol and 0.6 parts of pork extract.

Then pour the meat stuffing B in step (1) into the vacuum tumbler, add the tumble material B, continue to tumble for 5 minutes, add the tea powder capsule inclusion glue, cover and vacuumize to -0.08MPa , carry out vacuum tumbling, and continue tumbling for 1 hour before leaving the machine to obtain the finished filling B, so that there is no air hole in the finished filling B, and the related auxiliary materials will not agglomerate in the filling, and the distribution ratio is even. The tumbling material B in this embodiment includes 1.5 parts by weight of edible salt, 20 parts of white granulated sugar, 0.8 parts of monosodium glutamate, 0.05 parts of ethyl maltol, 0.012 parts of Monascus Red, 0.05 parts of D - Sodium erythorbate, 0.01 part of sodium nitrite, 0.3 part of transglutaminase, 3 parts of lactitol and 0.5 part of pork extract.

(3) In the layered spreading and screening process, the jerky is divided into three layers, the raw material of the bottom and surface jerky is the finished filling A in step (2), and the raw material of the middle sandwich layer is step (2) In the finished filling B, the weight ratio of the three layers of jerky is 1:1:1, the mass of each layer of jerky is 1-2Kg, and the size of the whole piece of jerky is 50cm*50cm. When spreading and sieving, it is required to first select large pieces of meat and spread them around the sieve, spread and sieve the pieces at random without overlapping, and fill the gaps between the pieces of meat with smaller and fragmented minced meat; the pieces of meat are required to be fully unfolded and smoothed , shall not overlap with each other, minced meat shall be smoothed, and the surface of the sliced meat shall be smooth and flat after spreading and sifting. Pickle in medium, pickling time is 12h.

(4) In the drying process, the meat slices marinated in step (3) are dried by segmental drying method. The drying temperature of the first stage is 70-80°C, and the drying time is 4 hours. After drying for 2 hours, Uncover the sieve and turn over once, exhaust for 5 minutes; the drying temperature of the second stage is 45-55°C, the drying time is 6 hours, turn over every 1.5 hours, and exhaust for 5 minutes; the drying temperature of the third stage The temperature is 55-65°C, the drying time is 2 hours, and turn over once after drying for 1 hour; after the drying process, the surface of the jerky is dry and not sticky, and the meat is red and bright.

(5) In the cutting and cooking process, after cooling the jerky in step (4) to room temperature, cut the jerky into the required specifications, put the cut jerky into trays with leak holes in turn, and then put Put it into the cooking cabinet, close the cabinet door, cook at 100°C for 15-30 minutes, and the jerky will come out of the oven.

(6) In the electric roasting process, the meat jerky in step (5) is roasted in a tunnel-type electric oven. The time is 10-20 minutes.

(7) In the vacuum packaging process, the dried meat in (6) is naturally cooled, and then vacuum-packed. The vacuum degree is required to reach -0.085MPa, and the heat seal is firm.

(8) In the airflow sterilization process, push the jerky in step (7) into the drying room for normal pressure sterilization, the sterilization temperature is 85°C, and the sterilization time is 25 minutes; after the sterilization is completed, push it into the cooling room to cool it down To normal temperature, the finished tea-flavored sandwich jerky is obtained.

Example 2.

Referring to Fig. 1, the processing method of the tea-flavored sandwich meat jerky in the present embodiment is as follows.

Select fresh pork hind leg meat as raw meat, trim and remove broken bones, cartilage, fat, skin, fascia and connective tissue, and then cut; choose a piece of pork that is greater than or equal to 400g and cut into a width of 10 -15cm, with a thickness of 8-15cm, then use a slicer to cut meat slices with a thickness of 2.5mm along the pork texture; for pork with a block shape of less than 400g and incomplete meat, use a meat grinder with an orifice diameter of 4mm Minced meat. First weigh 170 parts of meat slices and 30 parts of minced meat, and mix the two evenly to obtain meat filling A. The meat filling A in this embodiment is 200 parts in total, and the meat filling A is used as the raw material for the bottom and top layers of jerky Then take 90 parts of meat slices and 10 parts of minced meat, and the two are evenly mixed to obtain meat filling B. The meat filling B in the present embodiment is 100 parts in total, and the meat filling B is used as the raw material of the dried meat sandwich layer. Pre-cool meat filling A and meat filling B for later use.

Add 7 parts by weight of drinking water, 0.08 parts of β-cyclodextrin, 0.3 parts of guar gum, 2.3 parts of whole tea powder and 0.55 parts of sodium alginate into the vacuum tumbler at one time, and continue tumbling After 0.5 hours, cover and evacuate to -0.08MPa, continue rolling and kneading for 0.5 hours to make a uniform particle size, stable tea powder capsule inclusion compound glue, leave the machine and stand for 1 hour for later use. The whole tea powder adopted in the present embodiment is the whole black tea powder.

The jerky processed by the invention is divided into three layers, which are respectively a bottom layer, a surface layer and a sandwich layer. The production method of the sandwich layer is as follows: pour the meat stuffing B into the vacuum tumbler, then add the tumble material B, and after continuing to tumble for 5 minutes, add the tea powder capsule inclusion compound glue, cover and evacuate until- 0.08MPa continuous tumble and knead for 1 hour, then take it out of the machine, and put it in the pre-cooler for standstill. Tumbling material B includes 1.5 parts by weight of edible salt, 20 parts of white sugar, 0.8 parts of monosodium glutamate, 0.05 parts of ethyl maltol, 0.012 parts of Monascus Red, 0.05 parts of D-sodium erythorbate, 0.01 parts of sodium nitrite, 0.3 parts of transglutaminase, 3 parts of lactitol and 0.5 parts of pork extract.

The production method of the bottom layer and the surface layer is as follows: pour the meat filling A into the vacuum tumbler, add the tumble material A, continue to tumble for 5 minutes, cover and vacuumize to -0.08MPa and continue to tumble for 1 hour before leaving the machine. Tumbling material A comprises parts by weight of 14 parts of fish sauce, 36 parts of white granulated sugar, 1.4 parts of monosodium glutamate, 0.1 part of ethyl maltol, 0.02 part of Monascus Red, 0.1 part of D-sodium erythorbate, 0.03 parts of sodium nitrite, 0.8 parts of transglutaminase, 6 parts of lactitol and 0.6 parts of pork extract.

Then spread and sieve the jerky. The jerky is divided into three layers. The bottom layer and the surface are the meat stuffing that has not been rolled with glue, and the middle sandwich layer is the meat stuffed with glue. Each layer weighs 1.5Kg , the size of the whole dried meat is 50cm*50cm. When spreading and sieving, it is required to first select large pieces of meat and spread them around the sieve, spread and sieve the pieces at random without overlapping, and fill the gaps between pieces with smaller pieces and pieces of minced meat. Do not overlap with each other, minced meat should be smoothed, and the surface of the meat slices should be smooth and flat after spreading and sifting. The sandwich tea powder layer must be covered in the middle, and no holes should be left. After passing the inspection, put it into the frame and place it in a 0-4°C pre-cooling room Marinate for 12 hours.

Dry the marinated jerky by section drying method, the first stage temperature is 75°C, the time is 4 hours, uncover and sieve and turn over once every 2 hours, exhaust for 5 minutes; the second stage temperature is 50°C , the time is 6 hours, turn over once every 1.5 hours, and exhaust for 5 minutes; the third stage temperature is 60°C, time is 2 hours, turn over once every hour, until the surface of the jerky is dry and not sticky, and the meat turns color And bright red, drying time is about 12 hours.

After the drying is completed, cut into required specifications and cook in a cooking cabinet at 100°C for 20 minutes. Bake in a tunnel oven, set the temperature to 220°C for the upper heat, and 200°C for the primer for 10 minutes. After cooling naturally, vacuum pack and sterilize to obtain the finished tea-flavored sandwich meat jerky.

Although the present invention has been disclosed as above with the embodiments, it is not intended to limit the scope of protection of the present invention. Any changes and modifications made by those skilled in the art without departing from the concept and scope of the present invention shall be Belong to the protection scope of the present invention.

Claims (8)

1. A processing method for tea-flavored sandwich jerky, characterized in that: the processing method comprises successively a raw material processing procedure, a vacuum tumbling procedure, a layered spreading and sieving procedure, a drying procedure, a cutting and cooking procedure, an electric roasting procedure, and vacuum packaging process and airflow sterilization process; (1) In the raw material processing process, fresh pork hind leg meat is selected as raw material, and the meat is cut into chunks, and the chunk shape is greater than or equal to 400g and the complete pork is cut into pieces with a width of 10-15cm and a thickness of 8-15cm. block, then cut into meat slices with a thickness of 2.5mm along the pork texture, and use a meat grinder with a hole plate diameter of 4mm to mince pork with a block shape of less than 400g and incomplete meat; then first weigh 170 parts of meat slices and 30 1 part minced meat, the two are mixed evenly to obtain minced meat A, and then 90 parts of meat slices and 10 parts of minced meat are weighed, and the two are mixed evenly to obtain minced meat B; (2) The vacuum tumbling process includes a tea powder capsule embedding step and a vacuum tumbling step. In the tea powder capsule embedding step, 0.5-1 part of sodium alginate, 0.3-0.8 part of guar gum , 1.8-2.3 parts of whole tea powder, 0.08-0.13 parts of β-cyclodextrin and 7-12 parts of drinking water are evenly mixed to obtain the tea powder capsule inclusion compound glue; In the vacuum tumbling step, first pour the meat filling A in step (1) into the vacuum tumbling machine, add the tumbling material A, and carry out vacuum tumbling. After the tumbling is completed, the finished filling A is obtained from the machine , the rolling material A includes parts by weight of 14 parts of fish sauce, 36 parts of white granulated sugar, 1.4 parts of monosodium glutamate, 0.1 part of ethyl maltol, 0.02 part of Monascus Red, 0.1 part of D-iso Sodium ascorbate, 0.03 parts of sodium nitrite, 0.8 parts of transglutaminase, 6 parts of lactitol and 0.6 parts of pork essence; then pour the meat stuffing B in step (1) into a vacuum tumbler, add Tumbling material B and tea powder capsule inclusion compound glue, carry out vacuum tumbling, after tumbling is finished, get out of the machine to obtain finished filling material B, and described tumbling material B includes the edible salt that is 1.5 parts by weight, 20 white sugar, 0.8 part of MSG, 0.05 part of ethyl maltol, 0.012 part of Monascus Red, 0.05 part of D-sodium erythorbate, 0.01 part of sodium nitrite, 0.3 part of transglutaminase, 3 part of lactitol and 0.5 part of pork extract; (3) In the layered spreading and sieving process, the jerky is divided into three layers, the raw material of the bottom and surface jerky is the finished filling A in step (2), and the raw material of the jerky in the middle layer is the step ( 2) For the finished filling B, the weight ratio of the three layers of jerky is 1:1:1, the weight of each layer of jerky is 1-2Kg, and the size of the whole piece of jerky is 50cm*50cm; the sieve is completed The surface of the meat slices is smooth and flat. After passing the inspection, put the sieved meat slices into the rack and place them in a pre-cooler at 0-4°C for 12 hours; (4) In the drying process, the meat slices marinated in step (3) are dried using the segmented drying method. The drying temperature in the first stage is 70-80°C, the drying time is 4 hours, and 2 pieces are dried. Uncover the sieve and turn over once after 1 hour, exhaust for 5 minutes; the drying temperature of the second stage is 45-55 ° C, the drying time is 6 hours, turn over once every 1.5 hours, and exhaust for 5 minutes; the third stage The drying temperature is 55-65°C, and the drying time is 2 hours. After drying for 1 hour, turn it over once; after the drying process, the surface of the jerky is dry and non-sticky, and the meat is red and bright; (5) In the cutting and cooking process, after cooling the jerky in step (4) to room temperature, cut the jerky into required specifications, put the cut jerky into trays with leaking holes in turn, Then put it into the cooking cabinet, close the cabinet door, cook at 100°C for 15-30 minutes, and the jerky will come out of the oven; (6) In the electric roasting process, the jerky in step (5) is electric roasted, the roasting temperature is 180-230°C, and the roasting time is 10-20 minutes; (7) In the vacuum packaging process, after the dried meat in (6) is naturally cooled, vacuum packaging is required, and the vacuum degree is required to reach -0.085MPa, and the heat seal is firm; (8) In the airflow sterilization process, push the jerky in step (7) into the drying room for normal pressure sterilization, the sterilization temperature is 85°C, and the sterilization time is 25 minutes; after the sterilization is completed, push it into the heat dissipation room, so that It is cooled to normal temperature to obtain the finished tea-flavored sandwich meat jerky. 2. The processing method of tea-flavored sandwich meat jerky according to claim 1, characterized in that: in the tea powder capsule embedding step of the vacuum tumbling process, the parts by weight are 7-12 parts of drinking water, Add 0.08-0.13 parts of β-cyclodextrin, 0.3-0.8 parts of guar gum, 1.8-2.3 parts of whole tea powder and 0.5-1 part of sodium alginate into the vacuum tumbler at one time, and continue to tumble 0.5 hour, then cover and evacuate to -0.08MPa, and continue to roll and knead for 0.5 hour to make the mixing uniform, so as to make a uniform and stable tea powder capsule inclusion compound glue solution, and the tea powder capsule inclusion compound glue solution comes out Let the machine stand still for 1-2 hours, so that there are no bubbles in the tea powder capsule inclusion compound glue, and it is in a natural dispersion state, which is convenient for better dispersion and uniformity in the next process. 3. The processing method of tea-flavored sandwich jerky according to claim 1, characterized in that: in the vacuum tumbling step of the vacuum tumbling process, the meat stuffing A is poured into the vacuum tumbling machine, and the tumbling material is added A. After continuous tumbling for 5 minutes, cover and evacuate to -0.08MPa. After continuous tumbling for 1 hour, leave the machine to obtain the finished filling A, so that there is no air hole in the finished filling A, and the related auxiliary materials will not be in the filling. Agglomerated, evenly distributed. 4. The processing method of tea-flavored sandwich jerky according to claim 1, characterized in that: in the vacuum tumbling step of the vacuum tumbling process, the meat filling B is poured into the vacuum tumbling machine, and then added to the tumbling For material B, after 5 minutes of continuous tumbling, add the tea powder capsule inclusion compound glue, cover and evacuate to -0.08MPa, continue tumbling for 1 hour, and then leave the machine to obtain the finished filling B, so that the finished filling B There are no pores, and the related auxiliary materials will not agglomerate in the filling, and the distribution ratio is even. 5. The processing method of tea-flavored sandwich meat jerky according to claim 1, characterized in that: in the layered sieving process, it is required to first select large meat slices and spread them around the sieve, and the slices Sieve randomly and non-overlappingly, and fill the gap between the meat slices with smaller and fragmented minced meat; the meat slices are required to be fully unfolded and smoothed, and must not overlap each other. Holes are left. 6. The processing method of tea-flavored sandwich jerky according to claim 1, characterized in that: in the electric roasting process, the jerky in step (5) is baked in a tunnel-type electric oven, and the oven temperature Set the upper heat temperature to 200-230°C, the primer temperature to 180-220°C, and the baking time to 10-20 minutes. 7. The processing method of tea-flavored sandwich meat jerky according to claim 1, characterized in that: in the airflow sterilization process, the air temperature in the drying room is heated to 85° C. by the drying room heating system, and then the air temperature is heated to 85° C. by a fan. The hot air in the drying room forms a circulating heat flow to achieve sterilization. The sterilization heat transfer is fast, there is no dead angle, the sterilization is uniform and thorough, and there will be no water droplets on the surface of the bag, and the production cost is low. The processing method of tea-flavored sandwich jerky according to claim 1, characterized in that: the whole tea powder is whole green tea powder or whole black tea powder.

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