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

Processing method for tea flavor sandwich meat Download PDF

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CN103349294A
CN103349294A CN2013103279178A CN201310327917A CN103349294A CN 103349294 A CN103349294 A CN 103349294A CN 2013103279178 A CN2013103279178 A CN 2013103279178A CN 201310327917 A CN201310327917 A CN 201310327917A CN 103349294 A CN103349294 A CN 103349294A
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jerky
meat
tea
tumbling
parts
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CN103349294B (en
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王平
顾千辉
李森
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Zhejiang Bora Bora Food Co., Ltd
Zhejiang Qinglian Food Co., Ltd.
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Zhejiang Qinglian Food Co Ltd
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Abstract

The invention relates to a processing method for tea flavor sandwich meat. Currently, no processing method can make a special tea flavor sandwich meat which combines tea powder and pork perfectly. The processing method provided by the invention comprises the following steps in sequence: raw material treating process, vacuum rolling kneading process, layering spread screening process, drying process, cutting steaming and boiling process, electrical toasting process, vacuum packaging process and airflow sterilization process; in the raw material process, 170 parts of pork piece and 30 parts of meat paste are weighed and uniformly mixed, so as to obtain meat stuffing A, 90 parts of pork piece and 10 parts meat paste are weighed and uniformly mixed, so as to obtain meat stuffing B; in the vacuum rolling and kneading process, 0.5 to 1 part of sodium alginate tech grade, 0.3 part to 0.8 part of guar gum, 1.8 to 2.3 parts of tea powder, 0.08 to 0.13 part of beta-cyclodextrin and 7 to 12 parts of drinking water are uniformly mixed, so as to obtain tea powder capsule clathrate adhesive solution. According to the method provided by the invention, tea powder and pork can be combined perfectly, and the prepared tea flavor sandwich meat is special in flavor.

Description

The processing method of the fragrant sandwich jerky of a kind of tea
Technical field
The present invention relates to the processing method of the fragrant sandwich jerky of a kind of tea, is the jerky process technology take pork, the full powder of tea as raw material, belongs to leisure meat products deep process technology field.
Background technology
Tealeaves has health care and is widely known by the people, but because people's hobby is different, and the somebody does not like drinking tea, but expectation can utilize the health care of tealeaves, so the cakes and sweetmeats product arise at the historic moment.Through research, it is found that the chemical composition in the tea reaches kind more than 300, such as flavonols, flavones, polyphenol, mineral matter, amino acid and polysaccharide etc.The multiple water-soluble vitamin that contains the human body needs in the tea, this water soluble vitamin comprises vitamin C and Cobastab.Rich amino acids in the tea nearly more than 25 kinds, also has the required histidine of infants growth and development, and tea can effectively replenish protein and the amino acid that human body needs.The a great number of elements and the trace element that contain needed by human body in the tea, wherein, a great number of elements mainly contains phosphorus, calcium, potassium, sodium, magnesium and sulphur etc.; Trace element mainly contains iron, manganese, zinc, selenium, copper, fluorine and iodine etc., can replenish the mineral matter element that human body needs.Now a large amount of scientific researches confirm, tealeaves has to refresh oneself and clears away heart-fire, and clearing away summerheat, eliminate indigestion and phlegm, go greasy fat-reducing, the relieving restlessness that clears away heart-fire, detoxifcation to sober up, promote the production of body fluid to quench thirst, fall that fire makes eye bright, the only pharmacological action such as dysentery dehumidifying.
Meat is the main source of human picked-up animal protein, is one of main non-staple food of people.Along with the progress of science and the raising of quality of life, the consumer lives and saves the quickening of gathering, and also more and more higher to the requirement of meat products, people have been not content with and have had enough, and require to eat, active demand is balanced in nutrition, green health, unique flavor, the medium-to-high grade meat products of leisure being convenient to eat.
Some are also arranged now take livestock and poultry meat as raw material, the processing method that is aided with the tea powder, as open day be on 01 04th, 2012, publication number is in the Chinese patent of CN102302178A, disclose the processing method of the fragrant spiced beef of a kind of tea, the processing method of the fragrant spiced beef of this tea is carried out in the steps below successively: beef is cut into piece; Get cape jasmine, fennel seeds, hawthorn, cloves, windproof, coptis root, dark plum, green tea and an amount of salt, add water and be brewed into soup stock with slow fire, divide two sections of front and back to pickle beef clod with this soup stock; Smokelessly be baked to sixty percent ripe; Beef after the baking is cut with buck rinsing and clear water flushing; Boiled 1 hour with sauce halogen long-used soup and compound Bao Jiashui sauce; In the fragrant soup stock of tea of green tea and black tea boiling, soaked 1 hour, pull out and dry; Final drying, sterilization, packing.The adding of tealeaves not only can make the long tea smell road of finished product spiced beef tool, and can remove getting fed up of beef, and hawthorn can make beef fresh purification, makes spiced beef have the mouthfeel of crisp-fried; An amount of cape jasmine, cloves etc. have well painted and antiseptic effect to beef in the butcher's meat soup stock, and the beef that sauce cooks does not contain nitrite; But this processing method is only applicable to the processing to beef, and has added the many kinds of substances such as cape jasmine, fennel seeds, hawthorn, cloves, windproof, coptis root and dark plum, causes tea perfume (or spice) to be difficult to fully effectively performance, the perfect adaptation that does not namely reach tea and meat.And for example open day is on December 16th, 2009, and publication number is in the Chinese patent of CN101601476, discloses a kind of method for processing cured meat, and this method for processing cured meat comprises the steps: that A. selects materials, refrigeration, slitting; B. skinning loam, rub, leave standstill; C. clean; D. hanging; E. smoke; One of characteristics of this method for processing cured meat are that selected spices is mixed by green tea, Chinese prickly ash, anise, tsaoko, spiceleaf, spirit grass, row's perfume, sweet ancient name for Chinese cabbage, wherein contained green tea composition not only can suppress the generation of nitrite, but also can suppress the human body large intestine to the absorption of fat, reduce the burden that it causes the human body stomach when making bacon possess unique fragrance; Because selected spices is mixed by green tea, Chinese prickly ash, anise, tsaoko, spiceleaf, spirit grass, row's perfume, sweet ancient name for Chinese cabbage, the tea perfume (or spice) of the bacon that this processing method makes also is difficult to fully effectively performance, the perfect adaptation that does not namely reach tea and meat.
In sum, also there are not at present a kind of tea powder and the pork can perfect adaptation, unique flavor, the consumer can take into account the processing method of the fragrant sandwich jerky of tea of tea powder nutrition when taste pork delicious.
Summary of the invention
The object of the invention is to overcome above shortcomings in the prior art, and provide a kind of tea powder and the pork can perfect adaptation, the processing method of the fragrant sandwich jerky of the tea of unique flavor.
The present invention addresses the above problem the technical scheme that adopts: the processing method of the fragrant sandwich jerky of this tea is characterized in that: this processing method comprises raw material treatment process, vacuum tumbling operation, layering stand riddler's order, drying process, cutting cooking process, electricity roasting operation, vacuum-packed operation and air-flow sterilization process successively;
(1) in the described raw material treatment process, selecting the fresh pig hind shank is raw material, meat is cut into bulk, selecting piece shape to be cut into width more than or equal to 400g and complete pork is 10-15cm, thickness is the bulk of 8-15cm, then be cut into the sliced meat that thickness is 2.5mm along the pork texture, it is that the meat grinder of 4mm is twisted into meat gruel that piece shape is adopted the orifice plate diameter less than 400g and incomplete pork; Then take by weighing first 170 portions of sliced meat and 30 parts of meat gruels, the two mixes, and obtains meat stuffing A, takes by weighing 90 portions of sliced meat and 10 parts of meat gruels again, and the two mixes, and obtains meat stuffing B;
(2) described vacuum tumbling operation comprises tea powder capsule embedding step and vacuum tumbling step, in the described tea powder capsule embedding step, the sodium alginate of 0.5-1 part, the guar gum of 0.3-0.8 part, the full powder of tea of 1.8-2.3 part, the beta-schardinger dextrin-of 0.08-0.13 part and the drinking water of 7-12 part are mixed, obtain tea powder capsule inclusion compound glue;
In the described vacuum tumbling step, first the meat stuffing A in the step (1) is poured in the vacuum tumbler, add tumbling material A, carry out the vacuum tumbling, after tumbling finishes, go out machine and obtain finished product fillings A, described tumbling material A comprises that parts by weight are 14 parts fish sauce, 36 parts white granulated sugar, 1.4 parts monosodium glutamate, 0.1 part ethyl maltol, 0.02 part Monascus color, 0.1 part D-araboascorbic acid sodium, 0.03 part natrium nitrosum, 0.8 part glutamine transaminage, 6 parts lactitol and 0.6 part pork essence cream; Again the meat stuffing B in the step (1) is poured in the vacuum tumbler, add tumbling material B and tea powder capsule inclusion compound glue, carry out the vacuum tumbling, after tumbling finishes, go out machine and obtain finished product fillings B, described tumbling material B comprises that parts by weight are 1.5 parts edible salt, 20 parts white granulated sugar, 0.8 part monosodium glutamate, 0.05 part ethyl maltol, 0.012 part Monascus color, 0.05 part D-araboascorbic acid sodium, 0.01 part natrium nitrosum, 0.3 part glutamine transaminage, 3 parts lactitol and 0.5 part pork essence cream;
(3) described layering is spread out in riddler's order, jerky is divided into three layers, the raw material of the jerky on bottom and surface is the finished product fillings A in the step (2), the raw material of the jerky of middle sandwich of layers is the finished product fillings B in the step (2), the weight ratio of three layers of jerky is respectively 1:1:1, the quality of every layer of jerky is 1-2Kg, and the specification of monoblock jerky is 50cm*50cm; Sliced meat smooth surface after the stand sieve is finished, smooth, after the passed examination, the sliced meat that sieve after finishing at the stand are put into vehicle frame, place 0-4 ℃ pre-freezer to pickle, salting period is 12h;
(4) in the described drying process, adopt the stage drying method that the sliced meat after pickling in the step (3) are carried out drying, the baking temperature of phase I is 70-80 ℃, and be 4 hours drying time, takes off the sieve turn-over after dry 2 hours once, exhaust 5 minutes; The baking temperature of second stage is 45-55 ℃, and be 6 hours drying time, every 1.5 hours turn-overs once, and exhaust 5 minutes; The baking temperature of phase III is 55-65 ℃, and be 2 hours drying time, and turn-over once after dry 1 hour; Through behind the drying process, the jerky surface dry is tack-free, yellowish pink glow;
(5) in the described cutting cooking process, the jerky in the step (4) is cooled to normal temperature after, jerky is cut into required specification, the jerky of well cutting is put into the pallet with small opening successively, then puts into cooking cabinet, closes the cabinet door, 100 ℃ after boiling 15-30 minute, jerky is come out of the stove;
(6) in the roasting operation of described electricity, the jerky in the step (5) is carried out electricity bake, the baking temperature is 180-230 ℃, and the baking time is 10-20 minute;
(7) in the described vacuum-packed operation, the jerky in (6) after naturally cooling off, is carried out vacuum packaging, require vacuum to reach-0.085MPa, hot-seal is firm;
(8) in the described air-flow sterilization process, the jerky in the step (7) is pushed drying room carry out sterilization in open kettle, sterilization temperature is 85 ℃, and sterilizing time is 25 minutes; After sterilization is complete, push between heat radiation, make it be cooled to normal temperature, obtain into the fragrant sandwich jerky of sampling tea.
Fragrant sandwich jerky can be with tea powder and pork perfect adaptation so that the one-tenth that the present invention is made is sampled tea thus, unique flavor, and mouthfeel is moderate, is convenient for carrying, and nutrition is sound.The fragrant sandwich jerky of tea caters to modern healthy consumption demand, can be fused to one with the two large cooking cultures of having tea eating meat in people's daily life.The present invention utilizes guar gum and beta-schardinger dextrin-as the full powder capsule wall of tea material; sodium alginate is as stabilizing agent and dispersant; disperse each microcapsules to form stable pasty state tea material; being convenient to the full powder of tea can be dispersed in the meat stuffing uniformly; also can effectively protect simultaneously the active component of tea powder, greatly promote the nutritive value of tea meat products.
As preferably, in the tea powder capsule embedding step of vacuum tumbling operation of the present invention, just parts by weight are the drinking water of 7-12 part, 0.08-0.13 the beta-schardinger dextrin-of part, 0.3-0.8 the guar gum of part, 1.8-2.3 the full powder of tea of part and the sodium alginate of 0.5-1 part once add in the vacuum tumbler, continue tumbling 0.5 hour, then add a cover and be evacuated to-0.08MPa, continue tumbling 0.5 hour, so that mix, thereby make uniform particle diameter and stable tea powder capsule inclusion compound glue, tea powder capsule inclusion compound glue goes out machine and left standstill 1-2 hour, so that do not have bubble in the tea powder capsule inclusion compound glue, be the nature dispersity, be convenient in operation of lower step, better be uniformly dispersed.
As preferably, in the vacuum tumbling step of vacuum tumbling operation of the present invention, meat stuffing A pours in the vacuum tumbler, adds tumbling material A, continues tumbling after 5 minutes, add a cover and be evacuated to-0.08MPa, tumbling went out machine after 1 hour continuously, obtained finished product fillings A, so that pore-free among the finished product fillings A, and relevant auxiliary materials can conglomeration in filling, and distribution proportion is even.
As preferably, in the vacuum tumbling step of vacuum tumbling operation of the present invention, meat stuffing B pours the vacuum tumbler into, and then adds tumbling material B, continue tumbling after 5 minutes, add tea powder capsule inclusion compound glue, add a cover and be evacuated to-0.08MPa, tumbling went out machine after 1 hour continuously, obtain finished product fillings B, so that pore-free among the finished product fillings B, and relevant auxiliary materials can conglomeration in filling, and distribution proportion is even.
As preferably, in the riddler's order of layering of the present invention stand, require to select first the large sliced meat of piece shape to divide around sieve during the sieve of stand, sheet to be sieved in not overlapping stall with goods spread out on the ground for sale at random, the gap of sliced meat and sliced meat is filled up with the less and scrappy minced meat of piece shape; Require sliced meat to launch to smooth fully, mutually must not be overlapping, the meat mincing end is floating, middle sandwich of layers must be covered, and must not leave the cavity.
As preferably, in the roasting operation of electricity of the present invention, adopt the tunnel type electric oven to carry out baking the jerky in the step (5), the furnace temperature temperature of being arranged to get angry is 200-230 ℃, and fire in a stove before fuel is added temperature is 180-220 ℃, and the baking time is 10-20 minute.
As preferably, in the air-flow sterilization process of the present invention, by the drying room heating system air themperature in the drying room is heated to 85 ℃, then make the hot-air formation circulation hot-fluid in the drying room realize sterilization by blower fan, sterilization is conducted heat fast, without the dead angle, and the sterilization uniform and complete, and the bag surface does not have water droplet, and production cost is low.
As preferably, the full powder of tea of the present invention is the full powder of green tea or the full powder of black tea.
The present invention compared with prior art has the following advantages and effect:
1, can full tea powder and the pork perfect adaptation of health-care efficacy will be had, the consumer can be in taste pork delicious food, take into account the full nutrition of tea powder, health-care efficacy by performance tea powder, promoted the quality of traditional meat, extend the space that utilizes of tea, traditional " having tea " brought into the field of " eating tea ", brought into play better the nutrition and health care effect that tea has.
2, by process innovation, adopt micro capsule technology, effectively protect the active component of tea powder, greatly promoted the nutritive value of tea meat products.Traditional micro capsule technology behind mixing granulation by spray-drying with its microencapsulation, to form homodisperse glue behind the microcapsules mixing granulation among the present invention, again glue is admixed in the middle sandwich of layers of jerky, drying process by jerky forms microcapsules at last, manufacture craft of the present invention is unique, has effectively realized the perfect combination of tea-meat flavor.
3, fully excavate the effect of tea powder, utilize the tea powder to be rich in anti-oxidant polyphenol substance, when utilizing nutritional labeling, given play to the effect of natural antiseptic agent, greatly reduce the addition of anticorrisive agent in the traditional meat, can reach the effect that extends the shelf life simultaneously.
4, the raw material sources of preparation tea powder are wide, generally, tea powder raw materials multiselect is with producing the last particle of high-grade tealeaves, adopt the standby gained of low temperature ultramicro grinding legal system entirely to imitate the tea powder, effectively utilized the leftover pieces of producing, greatly improved the comprehensive utilization value of tealeaves, improved resource utilization, greatly reduce production cost, also promote the agriculture, rural areas and farmers construction, help peasant household to realize increasing income.
5, in the air-flow sterilization process, be by the drying room heating system with air heat in the drying room to uniform temperature, then make hot-air in the drying room form a kind of circulation hot-fluid by blower fan and realize the air pressure sterilization, this kind method for disinfection conducts heat fast than traditional pasteurize, without the dead angle, the sterilization uniform and complete, and the bag surface can not need drying again because water droplet is arranged, and production cost is low.
Description of drawings
Fig. 1 is the process flow diagram of the processing method of the fragrant sandwich jerky of tea in the embodiment of the invention.
The specific embodiment
The present invention is described in further detail below in conjunction with accompanying drawing and by embodiment, and following examples are explanation of the invention and the present invention is not limited to following examples.
Embodiment 1.
Referring to Fig. 1, the processing method of the fragrant sandwich jerky of the tea in the present embodiment comprises raw material treatment process, vacuum tumbling operation, layering stand riddler's order, drying process, cutting cooking process, electricity roasting operation, vacuum-packed operation and air-flow sterilization process successively.
(1) in the raw material treatment process, selecting the fresh pig hind shank is raw material, along the pork texture, slice off muscle muscle tendon and bulk fat, meat is cut into bulk, selecting piece shape to be cut into width more than or equal to 400g and complete pork is 10-15cm, and thickness is the bulk of 8-15cm, then adopts slicer to be cut into the sliced meat that thickness is 2.5mm along the pork texture.Less than 400g and incomplete pork, employing orifice plate diameter is that the meat grinder of 4mm is twisted into meat gruel to piece shape.Then take by weighing first 170 portions of sliced meat and 30 parts of meat gruels, the two mixes, and obtains meat stuffing A; Take by weighing 90 portions of sliced meat and 10 parts of meat gruels, the two mixes, and obtains meat stuffing B again.
Bulk fat among the present invention refers to that area is more than or equal to 1 square centimeter fat.
(2) vacuum tumbling operation comprises tea powder capsule embedding step and vacuum tumbling step successively, in tea powder capsule embedding step, the sodium alginate of 0.5-1 part, the guar gum of 0.3-0.8 part, the full powder of tea of 1.8-2.3 part, the beta-schardinger dextrin-of 0.08-0.13 part and the drinking water of 7-12 part are mixed, obtain tea powder capsule inclusion compound glue.The full powder of the tea that adopts in the present embodiment is the full powder of green tea.Generally, preferably with the drinking water of 7-12 part, 0.08-0.13 the beta-schardinger dextrin-of part, 0.3-0.8 the guar gum of part, 1.8-2.3 the full powder of tea of part and the sodium alginate of 0.5-1 part once add in the vacuum tumbler, continue tumbling 0.5 hour, then add a cover and be evacuated to-0.08MPa, continue tumbling 0.5 hour, so that mix, thereby make uniform particle diameter and stable tea powder capsule inclusion compound glue, tea powder capsule inclusion compound glue goes out machine and left standstill 1-2 hour, so that do not have bubble in the tea powder capsule inclusion compound glue, be the nature dispersity, be convenient in operation of lower step, better be uniformly dispersed.
In vacuum tumbling step, first the meat stuffing A in the step (1) is poured in the vacuum tumbler, add tumbling material A, carry out the vacuum tumbling, continue tumbling after 5 minutes, add a cover and be evacuated to-0.08MPa, tumbling is after 1 hour, after tumbling finishes continuously, go out machine and obtain finished product fillings A, thus so that pore-free among the finished product fillings A, and relevant auxiliary materials can conglomeration in filling, and distribution proportion is even.Tumbling material A in the present embodiment comprises that parts by weight are 14 parts fish sauce, 36 parts white granulated sugar, 1.4 parts monosodium glutamate, 0.1 part ethyl maltol, 0.02 part Monascus color, 0.1 part D-araboascorbic acid sodium, 0.03 part natrium nitrosum, 0.8 part glutamine transaminage, 6 parts lactitol and 0.6 part pork essence cream.
Again the meat stuffing B in the step (1) is poured in the vacuum tumbler, add tumbling material B, lasting tumbling added tea powder capsule inclusion compound glue after 5 minutes, added a cover to be evacuated to-0.08MPa, carry out the vacuum tumbling, continuously tumbling went out machine after 1 hour, obtained finished product fillings B, thus so that pore-free among the finished product fillings B, and relevant auxiliary materials can conglomeration in filling, and distribution proportion is even.Tumbling material B in the present embodiment comprises that parts by weight are 1.5 parts edible salt, 20 parts white granulated sugar, 0.8 part monosodium glutamate, 0.05 part ethyl maltol, 0.012 part Monascus color, 0.05 part D-araboascorbic acid sodium, 0.01 part natrium nitrosum, 0.3 part glutamine transaminage, 3 parts lactitol and 0.5 part pork essence cream.
(3) in the riddler's order of layering stand, jerky is divided into three layers, the raw material of the jerky on bottom and surface is the finished product fillings A in the step (2), the raw material of the jerky of middle sandwich of layers is the finished product fillings B in the step (2), the weight ratio of three layers of jerky is respectively 1:1:1, the quality of every layer of jerky is 1-2Kg, and the specification of monoblock jerky is 50cm*50cm.Require when sieve at the stand to select first the large sliced meat of piece shape to divide around sieve, sheet is sieved in not overlapping stall with goods spread out on the ground for sale at random, the gap of sliced meat and sliced meat is filled up with the less and scrappy minced meat of piece shape; Require sliced meat to launch to smooth fully, mutually must not be overlapping, the meat mincing end is floating, sliced meat smooth surface after the stand sieve is finished, smooth, middle sandwich of layers must be covered, must not leave the cavity, put into vehicle frame after the passed examination, place 0-4 ℃ pre-freezer to pickle, salting period is 12h.
(4) in the drying process, adopt the stage drying method that the sliced meat after pickling in the step (3) are carried out drying, the baking temperature of phase I is 70-80 ℃, and be 4 hours drying time, takes off the sieve turn-over after dry 2 hours once, exhaust 5 minutes; The baking temperature of second stage is 45-55 ℃, and be 6 hours drying time, every 1.5 hours turn-overs once, and exhaust 5 minutes; The baking temperature of phase III is 55-65 ℃, and be 2 hours drying time, and turn-over once after dry 1 hour; Through behind the drying process, the jerky surface dry is tack-free, meat color development and glow.
(5) in the cutting cooking process, the jerky in the step (4) is cooled to normal temperature after, jerky is cut into required specification, the jerky of well cutting is put into the pallet with small opening successively, then puts into cooking cabinet, closes the cabinet door, 100 ℃ after boiling 15-30 minute, jerky is come out of the stove.
(6) in the roasting operation of electricity, adopt the tunnel type electric oven to carry out baking the jerky in the step (5), the furnace temperature temperature of being arranged to get angry is 200-230 ℃, and fire in a stove before fuel is added temperature is 180-220 ℃, and the baking time is 10-20 minute.
(7) in the vacuum-packed operation, the jerky in (6) after naturally cooling off, is carried out vacuum packaging, require vacuum to reach-0.085MPa, hot-seal is firm.
(8) in the air-flow sterilization process, the jerky in the step (7) is pushed drying room carry out sterilization in open kettle, sterilization temperature is 85 ℃, and sterilizing time is 25 minutes; After sterilization is complete, push between heat radiation, make it be cooled to normal temperature, obtain into the fragrant sandwich jerky of sampling tea.
Embodiment 2.
Referring to Fig. 1, the processing method of the fragrant sandwich jerky of the tea in the present embodiment is specific as follows.
Selected fresh pig hind shank, cuts after mowing is rejected broken bone, cartilage, show condition, skin, manadesma and connective tissue as raw meat; Selecting piece shape to be cut into width more than or equal to 400g and complete pork is 10-15cm, and thickness is the bulk of 8-15cm, then adopts slicer to be cut into the sliced meat that thickness is 2.5mm along the pork texture; Less than 400g and incomplete pork, employing orifice plate diameter is that the meat grinder of 4mm is twisted into meat gruel to piece shape.Take by weighing first 170 portions of sliced meat and 30 parts of meat gruels, the two mixes, and obtains meat stuffing A, and the meat stuffing A in the present embodiment is total up to 200 parts, and this meat stuffing A is used for the raw material as the jerky bottom and top layer; Take by weighing 90 portions of sliced meat and 10 parts of meat gruels, the two mixes, and obtains meat stuffing B again, and the meat stuffing B in the present embodiment is total up to 100 parts, and this meat stuffing B is used for the raw material as the jerky sandwich of layers.Meat stuffing A and meat stuffing B precooling are stand-by.
Be that 7 parts drinking water, 0.08 part beta-schardinger dextrin-, 0.3 part guar gum, 2.3 parts the full powder of tea and 0.55 part sodium alginate once add the vacuum tumbler with parts by weight, continue tumbling after 0.5 hour, add a cover and be evacuated to-0.08MPa, continue tumbling 0.5 hour, make uniform particle diameter, stable tea powder capsule inclusion compound glue, go out machine leave standstill 1 hour for subsequent use.The full powder of the tea that adopts in the present embodiment is the full powder of black tea.
The jerky that the present invention processes is divided into three layers, is respectively bottom, top layer and sandwich of layers.The preparation method of sandwich of layers is as follows: pour meat stuffing B into the vacuum tumbler, and then add tumbling material B,, continue tumbling after 5 minutes, add tea powder capsule inclusion compound glue, add a cover be evacuated to-the continuous tumbling of 0.08MPa goes out machine after 1 hour, pre-freezer set aside for use.Tumbling material B comprises that parts by weight are 1.5 parts edible salt, 20 parts white granulated sugar, 0.8 part monosodium glutamate, 0.05 part ethyl maltol, 0.012 part Monascus color, 0.05 part D-araboascorbic acid sodium, 0.01 part natrium nitrosum, 0.3 part glutamine transaminage, 3 parts lactitol and 0.5 part pork essence cream.
The preparation method on bottom and top layer is as follows: meat stuffing A pours in the vacuum tumbler, adds tumbling material A, continues tumbling after 5 minutes, add a cover to be evacuated to-the continuous tumbling of 0.08MPa goes out machine after 1 hour.Tumbling material A comprises that parts by weight are 14 parts fish sauce, 36 parts white granulated sugar, 1.4 parts monosodium glutamate, 0.1 part ethyl maltol, 0.02 part Monascus color, 0.1 part D-araboascorbic acid sodium, 0.03 part natrium nitrosum, 0.8 part glutamine transaminage, 6 parts lactitol and 0.6 part pork essence cream.
Then jerky is spread out sieve, jerky is divided into three layers, and bottom and surface be not for adding the meat stuffing of glue tumbling, and middle sandwich of layers is the meat stuffing after the tumbling of adding glue, and every layer of weight is 1.5Kg, and the specification of monoblock jerky is 50cm*50cm.Require when sieve at the stand to select first the large sliced meat of piece shape to divide around sieve, sheet is sieved in not overlapping stall with goods spread out on the ground for sale at random, the gap of sheet and sheet is filled up with the less and scrappy minced meat of piece shape, require sliced meat to launch to smooth fully, mutually must not be overlapping, the meat mincing end is floating, sliced meat smooth surface after the stand sieve is finished, smooth, the sandwich tea bisque in centre must be covered, must not leave the cavity, put into vehicle frame after the passed examination, place 0-4 ℃ of pre-freezer to pickle, the time is 12 h.
Adopt the stage drying method that the jerky after pickling is carried out drying, the phase I temperature is 75 ℃, and the time is 4 hours, takes off the sieve turn-over once, exhaust 5 minutes in 2 hours; The second stage temperature is 50 ℃, and the time is 6 hours, 1.5 hours turn-overs once, exhaust 5 minutes; The phase III temperature is 60 ℃, and the time is 2 hours, 1 hour turn-over once, until the jerky surface dry is tack-free, meat color development and glow are about 12 hours drying time.
After drying is finished, cut into required specification, carry out boiling at cooking cabinet, 100 ℃ of boilings 20 minutes.Carry out baking in tunnel oven, temperature setting is set to gets angry 220 ℃, and fire in a stove before fuel is added temperature is 200 ℃, and the time is 10 minutes.Naturally after the cooling, vacuum-packed, sterilization make into the fragrant sandwich jerky of sampling tea.
Although the present invention with embodiment openly as above; but it is not to limit protection scope of the present invention; any technical staff who is familiar with this technology not breaking away from change and the retouching of doing in the spirit and scope of the present invention, all should belong to protection scope of the present invention.

Claims (8)

1. the processing method of the fragrant sandwich jerky of a tea, it is characterized in that: this processing method comprises raw material treatment process, vacuum tumbling operation, layering stand riddler's order, drying process, cutting cooking process, electricity roasting operation, vacuum-packed operation and air-flow sterilization process successively;
(1) in the described raw material treatment process, selecting the fresh pig hind shank is raw material, meat is cut into bulk, selecting piece shape to be cut into width more than or equal to 400g and complete pork is 10-15cm, thickness is the bulk of 8-15cm, then be cut into the sliced meat that thickness is 2.5mm along the pork texture, it is that the meat grinder of 4mm is twisted into meat gruel that piece shape is adopted the orifice plate diameter less than 400g and incomplete pork; Then take by weighing first 170 portions of sliced meat and 30 parts of meat gruels, the two mixes, and obtains meat stuffing A, takes by weighing 90 portions of sliced meat and 10 parts of meat gruels again, and the two mixes, and obtains meat stuffing B;
(2) described vacuum tumbling operation comprises tea powder capsule embedding step and vacuum tumbling step, in the described tea powder capsule embedding step, the sodium alginate of 0.5-1 part, the guar gum of 0.3-0.8 part, the full powder of tea of 1.8-2.3 part, the beta-schardinger dextrin-of 0.08-0.13 part and the drinking water of 7-12 part are mixed, obtain tea powder capsule inclusion compound glue;
In the described vacuum tumbling step, first the meat stuffing A in the step (1) is poured in the vacuum tumbler, add tumbling material A, carry out the vacuum tumbling, after tumbling finishes, go out machine and obtain finished product fillings A, described tumbling material A comprises that parts by weight are 14 parts fish sauce, 36 parts white granulated sugar, 1.4 parts monosodium glutamate, 0.1 part ethyl maltol, 0.02 part Monascus color, 0.1 part D-araboascorbic acid sodium, 0.03 part natrium nitrosum, 0.8 part glutamine transaminage, 6 parts lactitol and 0.6 part pork essence cream; Again the meat stuffing B in the step (1) is poured in the vacuum tumbler, add tumbling material B and tea powder capsule inclusion compound glue, carry out the vacuum tumbling, after tumbling finishes, go out machine and obtain finished product fillings B, described tumbling material B comprises that parts by weight are 1.5 parts edible salt, 20 parts white granulated sugar, 0.8 part monosodium glutamate, 0.05 part ethyl maltol, 0.012 part Monascus color, 0.05 part D-araboascorbic acid sodium, 0.01 part natrium nitrosum, 0.3 part glutamine transaminage, 3 parts lactitol and 0.5 part pork essence cream;
(3) described layering is spread out in riddler's order, jerky is divided into three layers, the raw material of the jerky on bottom and surface is the finished product fillings A in the step (2), the raw material of the jerky of middle sandwich of layers is the finished product fillings B in the step (2), the weight ratio of three layers of jerky is respectively 1:1:1, the quality of every layer of jerky is 1-2Kg, and the specification of monoblock jerky is 50cm*50cm; Sliced meat smooth surface after the stand sieve is finished, smooth, after the passed examination, the sliced meat that sieve after finishing at the stand are put into vehicle frame, place 0-4 ℃ pre-freezer to pickle, salting period is 12h;
(4) in the described drying process, adopt the stage drying method that the sliced meat after pickling in the step (3) are carried out drying, the baking temperature of phase I is 70-80 ℃, and be 4 hours drying time, takes off the sieve turn-over after dry 2 hours once, exhaust 5 minutes; The baking temperature of second stage is 45-55 ℃, and be 6 hours drying time, every 1.5 hours turn-overs once, and exhaust 5 minutes; The baking temperature of phase III is 55-65 ℃, and be 2 hours drying time, and turn-over once after dry 1 hour; Through behind the drying process, the jerky surface dry is tack-free, yellowish pink glow;
(5) in the described cutting cooking process, the jerky in the step (4) is cooled to normal temperature after, jerky is cut into required specification, the jerky of well cutting is put into the pallet with small opening successively, then puts into cooking cabinet, closes the cabinet door, 100 ℃ after boiling 15-30 minute, jerky is come out of the stove;
(6) in the roasting operation of described electricity, the jerky in the step (5) is carried out electricity bake, the baking temperature is 180-230 ℃, and the baking time is 10-20 minute;
(7) in the described vacuum-packed operation, the jerky in (6) after naturally cooling off, is carried out vacuum packaging, require vacuum to reach-0.085MPa, hot-seal is firm;
(8) in the described air-flow sterilization process, the jerky in the step (7) is pushed drying room carry out sterilization in open kettle, sterilization temperature is 85 ℃, and sterilizing time is 25 minutes; After sterilization is complete, push between heat radiation, make it be cooled to normal temperature, obtain into the fragrant sandwich jerky of sampling tea.
2. the processing method of the fragrant sandwich jerky of tea according to claim 1, it is characterized in that: in the tea powder capsule embedding step of described vacuum tumbling operation, be the drinking water of 7-12 part with parts by weight, 0.08-0.13 the beta-schardinger dextrin-of part, 0.3-0.8 the guar gum of part, 1.8-2.3 the full powder of tea of part and the sodium alginate of 0.5-1 part once add in the vacuum tumbler, continue tumbling 0.5 hour, then add a cover and be evacuated to-0.08MPa, continue tumbling 0.5 hour, so that mix, thereby make uniform particle diameter and stable tea powder capsule inclusion compound glue, tea powder capsule inclusion compound glue goes out machine and left standstill 1-2 hour, so that do not have bubble in the tea powder capsule inclusion compound glue, be the nature dispersity, be convenient in operation of lower step, better be uniformly dispersed.
3. the processing method of the fragrant sandwich jerky of tea according to claim 1, it is characterized in that: in the vacuum tumbling step of described vacuum tumbling operation, meat stuffing A pours in the vacuum tumbler, adds tumbling material A, continues tumbling after 5 minutes, add a cover and be evacuated to-0.08MPa, tumbling went out machine after 1 hour continuously, obtained finished product fillings A, so that pore-free among the finished product fillings A, and relevant auxiliary materials can conglomeration in filling, and distribution proportion is even.
4. the processing method of the fragrant sandwich jerky of tea according to claim 1, it is characterized in that: in the vacuum tumbling step of described vacuum tumbling operation, meat stuffing B pours the vacuum tumbler into, and then adds tumbling material B, continue tumbling after 5 minutes, add tea powder capsule inclusion compound glue, add a cover and be evacuated to-0.08MPa, tumbling went out machine after 1 hour continuously, obtain finished product fillings B, so that pore-free among the finished product fillings B, and relevant auxiliary materials can conglomeration in filling, and distribution proportion is even.
5. the processing method of the fragrant sandwich jerky of tea according to claim 1, it is characterized in that: in the riddler's order of described layering stand, when sieving, the stand requires to select first the large sliced meat of piece shape to divide around sieve, sheet is sieved in not overlapping stall with goods spread out on the ground for sale at random, and the gap of sliced meat and sliced meat is filled up with the less and scrappy minced meat of piece shape; Require sliced meat to launch to smooth fully, mutually must not be overlapping, the meat mincing end is floating, middle sandwich of layers must be covered, and must not leave the cavity.
6. the processing method of the fragrant sandwich jerky of tea according to claim 1, it is characterized in that: in the roasting operation of described electricity, adopt the tunnel type electric oven to carry out baking the jerky in the step (5), the furnace temperature temperature of being arranged to get angry is 200-230 ℃, fire in a stove before fuel is added temperature is 180-220 ℃, and the baking time is 10-20 minute.
7. the processing method of the fragrant sandwich jerky of tea according to claim 1, it is characterized in that: in the described air-flow sterilization process, by the drying room heating system air themperature in the drying room is heated to 85 ℃, then make the hot-air formation circulation hot-fluid in the drying room realize sterilization by blower fan, sterilization is conducted heat fast, without the dead angle, and the sterilization uniform and complete, and the bag surface does not have water droplet, and production cost is low.
8. the processing method of the fragrant sandwich jerky of tea according to claim 1, it is characterized in that: the full powder of described tea is the full powder of green tea or the full powder of black tea.
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CN105410699A (en) * 2015-10-31 2016-03-23 云南百乐开农牧业发展有限公司 Curing method of flavored tea-scented cured beef
CN105747120A (en) * 2016-05-06 2016-07-13 漳州科技职业学院 Dried pork slice with green tea flavor and making method of dried pork slice
CN105876657A (en) * 2016-05-06 2016-08-24 漳州科技职业学院 Dried pork slices with oolong tea flavor and manufacturing method of dried pork slices
CN105942231A (en) * 2016-05-06 2016-09-21 漳州科技职业学院 Dried rabbit meat jerky containing flavor of black tea and making method of dried rabbit meat jerky
CN106923231A (en) * 2017-04-28 2017-07-07 合肥绿益食品有限公司 Mung bean mud dried pork slice and preparation method thereof
CN107173595A (en) * 2017-05-09 2017-09-19 山东海创工贸有限公司 A kind of sandwich fat of pets and preparation method thereof
CN107495160A (en) * 2017-10-11 2017-12-22 黄伟洪 Sweet tea acid dried pork slice and preparation method thereof
CN109601875A (en) * 2018-12-30 2019-04-12 广东真美食品股份有限公司 A kind of sandwich meat and preparation method thereof
CN111053202A (en) * 2019-12-25 2020-04-24 西南民族大学 Method for making meat and liver composite sandwich crisp

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CN102349659A (en) * 2011-10-20 2012-02-15 浙江青莲食品股份有限公司 Processing method of charbroiled dried meat slices
CN102669705A (en) * 2012-05-30 2012-09-19 广东真美食品集团有限公司 Making method of dried duck meat slices with excellent taste
CN103284194A (en) * 2013-06-28 2013-09-11 浦北县广源食品有限公司 Preparation method of delicious and crisp dried chicken breasts

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CN1919067B (en) * 2006-08-31 2010-09-01 华南农业大学 Method for processing jerky
CN102349659A (en) * 2011-10-20 2012-02-15 浙江青莲食品股份有限公司 Processing method of charbroiled dried meat slices
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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105410699A (en) * 2015-10-31 2016-03-23 云南百乐开农牧业发展有限公司 Curing method of flavored tea-scented cured beef
CN105747120A (en) * 2016-05-06 2016-07-13 漳州科技职业学院 Dried pork slice with green tea flavor and making method of dried pork slice
CN105876657A (en) * 2016-05-06 2016-08-24 漳州科技职业学院 Dried pork slices with oolong tea flavor and manufacturing method of dried pork slices
CN105942231A (en) * 2016-05-06 2016-09-21 漳州科技职业学院 Dried rabbit meat jerky containing flavor of black tea and making method of dried rabbit meat jerky
CN106923231A (en) * 2017-04-28 2017-07-07 合肥绿益食品有限公司 Mung bean mud dried pork slice and preparation method thereof
CN107173595A (en) * 2017-05-09 2017-09-19 山东海创工贸有限公司 A kind of sandwich fat of pets and preparation method thereof
CN107495160A (en) * 2017-10-11 2017-12-22 黄伟洪 Sweet tea acid dried pork slice and preparation method thereof
CN109601875A (en) * 2018-12-30 2019-04-12 广东真美食品股份有限公司 A kind of sandwich meat and preparation method thereof
CN111053202A (en) * 2019-12-25 2020-04-24 西南民族大学 Method for making meat and liver composite sandwich crisp

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