CN103349294B - Processing method for tea flavor sandwich meat - Google Patents

Processing method for tea flavor sandwich meat Download PDF

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CN103349294B
CN103349294B CN201310327917.8A CN201310327917A CN103349294B CN 103349294 B CN103349294 B CN 103349294B CN 201310327917 A CN201310327917 A CN 201310327917A CN 103349294 B CN103349294 B CN 103349294B
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jerky
meat
tea
tumbling
parts
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CN103349294A (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 taking 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, and still, due to people's hobby difference, somebody does not like drinking tea, but expects to utilize the health care of tealeaves, and therefore cakes and sweetmeats product arise at the historic moment.Through research, it is found that the chemical composition in tea reaches kind more than 300, as flavonols, flavones, polyphenol, mineral matter, amino acid and polysaccharide etc.In tea, contain the multiple water-soluble vitamin of human body needs, this water soluble vitamin comprises vitamin C and Cobastab.Rich amino acids in tea, nearly more than 25 kinds, also has the required histidine of infants growth and development, and tea can effectively supplement protein and the amino acid that human body needs.In tea, contain a great number of elements and the trace element of needed by human body, 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 supplement 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, clearing away summerheat, eliminate indigestion and phlegm, go greasy fat-reducing, fiery improving eyesight is sobered up, promotes the production of body fluid to quench thirst, is fallen in the relieving restlessness that clears away heart-fire, removing toxic substances, the only pharmacological action such as dysentery dehumidifying.
Meat is the main source that the mankind absorb animal protein, is one of main non-staple food of people.Along with the progress of science and the raising of quality of life, consumer lives and saves the quickening of gathering, and also more and more higher to the requirement of meat products, people are not content with and have 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.
Also there are now some taking livestock and poultry meat as raw material, be aided with the processing method of tea powder, if open day is 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 appropriate 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 baking is cut with buck rinsing and clear water flushing; Boil 1 hour with sauce halogen long-used soup and the compound bag sauce that adds water; In the fragrant soup stock of tea of green tea and black tea boiling, soak 1 hour, pull out and dry; Final drying, sterilizing, packaging.Tealeaves add the tea smell road that not only can make finished product spiced beef tool long, and can remove the botheration of beef, hawthorn can make beef fresh purification, makes spiced beef have the mouthfeel of crisp-fried; Cape jasmine, cloves etc. appropriate in butcher's meat soup stock have well painted and antiseptic effect to beef, and the beef that sauce cooks is not containing nitrite; But this processing method is only applicable to the processing to beef, and add the many kinds of substances such as cape jasmine, fennel seeds, hawthorn, cloves, windproof, coptis root and dark plum, caused tea perfume (or spice) to be difficult to fully effectively performance, the perfect adaptation that does not reach tea and meat.And for example open day is on December 16th, 2009, in the Chinese patent that publication number is 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 feature of this method for processing cured meat is 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 human body large intestine to fatty absorption, when making bacon possess unique fragrance, reduce the burden that it causes human body stomach; 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, so the tea perfume (or spice) of the bacon that this processing method makes is also difficult to fully effectively performance, the perfect adaptation that does not reach tea and meat.
In sum, also do not have at present a kind of tea powder and the pork can perfect adaptation, unique flavor, consumer, in the time of taste pork delicious, can take into account the processing method of the fragrant sandwich jerky of tea of tea powder nutrition.
Summary of the invention
The object of the invention is to overcome above shortcomings in prior art, and provide a kind of tea powder and the pork can perfect adaptation, the processing method of the fragrant sandwich jerky of tea of unique flavor.
The present invention addresses the above problem adopted technical scheme: 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 packaging operation and air-flow sterilization process successively;
(1) in described raw material treatment process, selecting fresh pig hind shank is raw material, meat is cut into bulk, selecting piece shape to be more than or equal to 400g and complete pork, to be cut into width be 10-15cm, thickness is the bulk of 8-15cm, then be cut into along pork texture the sliced meat that thickness is 2.5mm, piece shape be less than to 400g and incomplete pork and adopt the meat grinder that orifice plate diameter is 4mm to be twisted into meat gruel; Then first take 170 portions of sliced meat and 30 parts of meat gruels, the two mixes, and obtains meat stuffing A, then takes 90 portions of sliced meat and 10 parts of meat gruels, 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 described tea powder capsule embedding step, the full powder of tea of the guar gum of the sodium alginate of 0.5-1 part, 0.3-0.8 part, 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 described vacuum tumbling step, first the meat stuffing A in step (1) is poured in vacuum tumbler, add tumbling material A, carry out vacuum tumbling, after tumbling finishes, go out machine and obtain finished product fillings A, described tumbling material A comprises that parts by weight are the fish sauce of 14 parts, the white granulated sugar of 36 parts, the monosodium glutamate of 1.4 parts, the ethyl maltol of 0.1 part, the Monascus color of 0.02 part, the D-araboascorbic acid sodium of 0.1 part, the natrium nitrosum of 0.03 part, the glutamine transaminage of 0.8 part, the lactitol of 6 parts and the pork essence cream of 0.6 part; Again the meat stuffing B in step (1) is poured in vacuum tumbler, add tumbling material B and tea powder capsule inclusion compound glue, carry out vacuum tumbling, after tumbling finishes, go out machine and obtain finished product fillings B, described tumbling material B comprises that parts by weight are the edible salt of 1.5 parts, the white granulated sugar of 20 parts, the monosodium glutamate of 0.8 part, the ethyl maltol of 0.05 part, the Monascus color of 0.012 part, the D-araboascorbic acid sodium of 0.05 part, the natrium nitrosum of 0.01 part, the glutamine transaminage of 0.3 part, the lactitol of 3 parts and the pork essence cream of 0.5 part;
(3) in the riddler's order of described layering stand, jerky is divided into three layers, the raw material of bottom and surperficial jerky is the finished product fillings A in step (2), the raw material of the jerky of middle sandwich of layers is the finished product fillings B in 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; Rear sliced meat smooth surface has been sieved at stand, smooth, and after passed examination, the sliced meat after stand has been sieved are put into vehicle frame, and the pre-freezer that is placed in 0-4 DEG C is pickled, and salting period is 12h;
(4) in described drying process, adopt stage drying method to be dried the sliced meat after pickling in step (3), the baking temperature of first stage is 70-80 DEG C, and be 4 hours drying time, and dry taking off after 2 hours sieved turn-over once, exhaust 5 minutes; The baking temperature of second stage is 45-55 DEG C, 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 DEG C, and be 2 hours drying time, and dry after 1 hour, turn-over is once; After drying process, jerky surface dry is tack-free, yellowish pink glow;
(5) in described cutting cooking process, the jerky in step (4) is cooled to after normal temperature, 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 cabinet door, 100 DEG C after boiling 15-30 minute, jerky is come out of the stove;
(6) in the roasting operation of described electricity, the jerky in step (5) is carried out to electricity and bake, baking temperature is 180-230 DEG C, and the baking time is 10-20 minute;
(7) in described vacuum packaging operation, the jerky in (6), after naturally cooling, is carried out to vacuum packaging, require reach-0.085MPa of vacuum, hot-seal is firm;
(8) in described air-flow sterilization process, the jerky in step (7) is pushed to drying room and carry out sterilization in open kettle, sterilization temperature is 85 DEG C, and sterilizing time is 25 minutes; After sterilization, push between heat radiation, make it be cooled to normal temperature, obtain into the fragrant sandwich jerky of sampling tea.
The one-tenth that makes thus the present invention be made is sampled tea fragrant sandwich jerky can be by tea powder and pork perfect adaptation, 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 meat stuffing uniformly; also can effectively protect the active component of tea powder simultaneously, 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, the beta-schardinger dextrin-of 0.08-0.13 part, the guar gum of 0.3-0.8 part, the full powder of tea of 1.8-2.3 part and the sodium alginate of 0.5-1 part once add in vacuum tumbler, continue tumbling 0.5 hour, then add a cover be evacuated to-0.08MPa, continue tumbling 0.5 hour, make to mix, thereby make uniform particle diameter and stable tea powder capsule inclusion compound glue, tea powder capsule inclusion compound glue goes out machine and leaves standstill 1-2 hour, making does not have bubble in tea powder capsule inclusion compound glue, be nature dispersity, be convenient to better be uniformly dispersed in lower step operation.
As preferably, in the vacuum tumbling step of vacuum tumbling operation of the present invention, meat stuffing A pours in vacuum tumbler, adds tumbling material A, continues tumbling after 5 minutes, add a cover be evacuated to-0.08MPa, tumbling went out machine after 1 hour continuously, obtained finished product fillings A, made pore-free in 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 vacuum tumbler into, and then adds tumbling material B, continue tumbling after 5 minutes, add tea powder capsule inclusion compound glue, add a cover be evacuated to-0.08MPa, tumbling went out machine after 1 hour continuously, obtain finished product fillings B, make pore-free in finished product fillings B, and relevant auxiliary materials can conglomeration in filling, distribution proportion is even.
As preferably, in the riddler's order of layering of the present invention stand, when the sieve of stand, require first to select the sliced meat that piece shape is large to divide in sieve surrounding, by sheet not overlapping stall with goods spread out on the ground for sale sieve 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 completely, mutually must not be overlapping, meat mincing end is floating, middle sandwich of layers must be covered, and must not leave cavity.
As preferably, in the roasting operation of electricity of the present invention, adopt tunnel type electric oven to carry out baking the jerky in step (5), the furnace temperature temperature of being arranged to get angry is 200-230 DEG C, and fire in a stove before fuel is added temperature is 180-220 DEG C, and the baking time is 10-20 minute.
As preferably, in air-flow sterilization process of the present invention, by drying room heating system, the air themperature in drying room is heated to 85 DEG C, then make the hot-air formation circulation hot-fluid in drying room realize sterilization by blower fan, sterilization is conducted heat fast, without dead angle, and sterilization uniform and complete, and 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 there is, consumer can be in taste pork delicious food, take into account the full nutrition of tea powder, by the health-care efficacy of performance tea powder, promote 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 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 promote the nutritive value of tea meat products.Traditional micro capsule technology is dried its microencapsulation by spraying after mixing granulation, in the present invention, be after microcapsules mixing granulation, to form homodisperse glue, again glue is admixed in the middle sandwich of layers of jerky, finally form microcapsules by the drying process of jerky, manufacture craft uniqueness of the present invention, has effectively realized the perfect combination of tea-meat flavor.
3, fully excavate effect of tea powder, utilize tea powder to be rich in anti-oxidant polyphenol substance, in utilizing nutritional labeling, given play to effect of natural antiseptic agent, greatly reduce the addition of anticorrisive agent in traditional meat, can reach the effect extending the shelf life simultaneously.
4, prepare the raw material sources of tea powder wide, under normal circumstances, tea powder raw materials multiselect is with producing the last particle of high-grade tealeaves, adopt low temperature ultramicro grinding legal system entirely to imitate tea powder for gained, effectively utilized the leftover pieces of producing, greatly improved the comprehensive utilization value of tealeaves, improve resource utilization, greatly reduce production cost, also promote agriculture, rural areas and farmers construction, help peasant household to realize and increase income.
5, in air-flow sterilization process, be by drying room heating system by air heat in drying room to uniform temperature, then make hot-air in drying room form a kind of circulation hot-fluid by blower fan and realize air pressure sterilization, this kind of method for disinfection conducts heat fast than traditional pasteurize, without dead angle, sterilization uniform and complete, and bag surface can be because there not being water droplet to need to be dried again, and production cost is low.
Brief description of the drawings
Fig. 1 is the process flow diagram of the processing method of the fragrant sandwich jerky of tea in the embodiment of the present invention.
Detailed description of the invention
Below in conjunction with accompanying drawing and by embodiment, the present invention is described in further detail, 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 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 packaging operation and air-flow sterilization process successively.
(1) in raw material treatment process, selecting fresh pig hind shank is raw material, along pork texture, slice off muscle muscle tendon and bulk fat, meat is cut into bulk, selecting piece shape to be more than or equal to 400g and complete pork, to be cut into width be 10-15cm, and the bulk that thickness is 8-15cm, then adopts slicer to be cut into along pork texture the sliced meat that thickness is 2.5mm.Piece shape is less than to 400g and incomplete pork, adopts the meat grinder that orifice plate diameter is 4mm to be twisted into meat gruel.Then first take 170 portions of sliced meat and 30 parts of meat gruels, the two mixes, and obtains meat stuffing A; Take 90 portions of sliced meat and 10 parts of meat gruels, the two mixes, and obtains meat stuffing B again.
Bulk fat in the present invention refers to that area is more than or equal to the fat of 1 square centimeter.
(2) vacuum tumbling operation comprises tea powder capsule embedding step and vacuum tumbling step successively, in tea powder capsule embedding step, the full powder of tea of the guar gum of the sodium alginate of 0.5-1 part, 0.3-0.8 part, 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 tea adopting in the present embodiment is the full powder of green tea.Under normal circumstances, preferably by the drinking water of 7-12 part, the beta-schardinger dextrin-of 0.08-0.13 part, the guar gum of 0.3-0.8 part, the full powder of tea of 1.8-2.3 part and the sodium alginate of 0.5-1 part once add in vacuum tumbler, continue tumbling 0.5 hour, then add a cover be evacuated to-0.08MPa, continue tumbling 0.5 hour, make to mix, thereby make uniform particle diameter and stable tea powder capsule inclusion compound glue, tea powder capsule inclusion compound glue goes out machine and leaves standstill 1-2 hour, making does not have bubble in tea powder capsule inclusion compound glue, be nature dispersity, be convenient to better be uniformly dispersed in lower step operation.
In vacuum tumbling step, first the meat stuffing A in step (1) is poured in vacuum tumbler, add tumbling material A, carry out vacuum tumbling, continue tumbling after 5 minutes, add a cover be evacuated to-0.08MPa, tumbling is after 1 hour, after tumbling finishes continuously, go out machine and obtain finished product fillings A, make thus pore-free in finished product fillings A, and relevant auxiliary materials can conglomeration in filling, distribution proportion is even.Tumbling material A in the present embodiment comprises that parts by weight are the fish sauce of 14 parts, the white granulated sugar of 36 parts, the monosodium glutamate of 1.4 parts, the ethyl maltol of 0.1 part, the Monascus color of 0.02 part, the D-araboascorbic acid sodium of 0.1 part, the natrium nitrosum of 0.03 part, the glutamine transaminage of 0.8 part, the lactitol of 6 parts and the pork essence cream of 0.6 part.
Again the meat stuffing B in step (1) is poured in vacuum tumbler, add tumbling material B, continue tumbling after 5 minutes, add tea powder capsule inclusion compound glue, add a cover be evacuated to-0.08MPa, carry out vacuum tumbling, tumbling went out machine after 1 hour continuously, obtained finished product fillings B, made thus pore-free in 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 the edible salt of 1.5 parts, the white granulated sugar of 20 parts, the monosodium glutamate of 0.8 part, the ethyl maltol of 0.05 part, the Monascus color of 0.012 part, the D-araboascorbic acid sodium of 0.05 part, the natrium nitrosum of 0.01 part, the glutamine transaminage of 0.3 part, the lactitol of 3 parts and the pork essence cream of 0.5 part.
(3) in the riddler's order of layering stand, jerky is divided into three layers, the raw material of bottom and surperficial jerky is the finished product fillings A in step (2), the raw material of the jerky of middle sandwich of layers is the finished product fillings B in 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.When sieve at stand, require first to select the sliced meat that piece shape is large to divide in sieve surrounding, by sheet not overlapping stall with goods spread out on the ground for sale sieve 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 completely, mutually must not be overlapping, meat mincing end is floating, and rear sliced meat smooth surface has been sieved at stand, smooth, middle sandwich of layers must be covered, must not leave cavity, after passed examination, put into vehicle frame, the pre-freezer that is placed in 0-4 DEG C is pickled, and salting period is 12h.
(4) in drying process, adopt stage drying method to be dried the sliced meat after pickling in step (3), the baking temperature of first stage is 70-80 DEG C, and be 4 hours drying time, and dry taking off after 2 hours sieved turn-over once, exhaust 5 minutes; The baking temperature of second stage is 45-55 DEG C, 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 DEG C, and be 2 hours drying time, and dry after 1 hour, turn-over is once; After drying process, jerky surface dry is tack-free, meat color development and glow.
(5) in cutting cooking process, the jerky in step (4) is cooled to after normal temperature, 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 cabinet door, 100 DEG C after boiling 15-30 minute, jerky is come out of the stove.
(6) in the roasting operation of electricity, adopt tunnel type electric oven to carry out baking the jerky in step (5), the furnace temperature temperature of being arranged to get angry is 200-230 DEG C, and fire in a stove before fuel is added temperature is 180-220 DEG C, and the baking time is 10-20 minute.
(7) in vacuum packaging operation, the jerky in (6), after naturally cooling, is carried out to vacuum packaging, require reach-0.085MPa of vacuum, hot-seal is firm.
(8) in air-flow sterilization process, the jerky in step (7) is pushed to drying room and carry out sterilization in open kettle, sterilization temperature is 85 DEG C, and sterilizing time is 25 minutes; After sterilization, 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 tea in the present embodiment is specific as follows.
Selected fresh pig hind shank, as raw meat, after mowing is rejected broken bone, cartilage, show condition, skin, manadesma and connective tissue, cuts; Selecting piece shape to be more than or equal to 400g and complete pork, to be cut into width be 10-15cm, and the bulk that thickness is 8-15cm, then adopts slicer to be cut into along pork texture the sliced meat that thickness is 2.5mm; Piece shape is less than to 400g and incomplete pork, adopts the meat grinder that orifice plate diameter is 4mm to be twisted into meat gruel.First take 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 for the raw material as the jerky bottom and top layer; Take 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 for the raw material as jerky sandwich of layers.Meat stuffing A and meat stuffing B precooling are stand-by.
Be that the drinking water of 7 parts, the beta-schardinger dextrin-of 0.08 part, the guar gum of 0.3 part, the full powder of tea of 2.3 parts and the sodium alginate of 0.55 part once add vacuum tumbler by parts by weight, continue tumbling after 0.5 hour, add a cover 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 tea adopting 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: pours meat stuffing B into vacuum tumbler, and then adds tumbling material B,, continue tumbling after 5 minutes, add tea powder capsule inclusion compound glue, add a cover the continuous tumbling of be evacuated to-0.08MPa and go out machine after 1 hour, pre-freezer set aside for use.Tumbling material B comprises that parts by weight are the edible salt of 1.5 parts, the white granulated sugar of 20 parts, the monosodium glutamate of 0.8 part, the ethyl maltol of 0.05 part, the Monascus color of 0.012 part, the D-araboascorbic acid sodium of 0.05 part, the natrium nitrosum of 0.01 part, the glutamine transaminage of 0.3 part, the lactitol of 3 parts and the pork essence cream of 0.5 part.
The preparation method on bottom and top layer is as follows: meat stuffing A pours in vacuum tumbler, adds tumbling material A, continues tumbling after 5 minutes, adds a cover the continuous tumbling of be evacuated to-0.08MPa and goes out machine after 1 hour.Tumbling material A comprises that parts by weight are the fish sauce of 14 parts, the white granulated sugar of 36 parts, the monosodium glutamate of 1.4 parts, the ethyl maltol of 0.1 part, the Monascus color of 0.02 part, the D-araboascorbic acid sodium of 0.1 part, the natrium nitrosum of 0.03 part, the glutamine transaminage of 0.8 part, the lactitol of 6 parts and the pork essence cream of 0.6 part.
Then jerky is spread out to 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 adding after glue tumbling, and every layer of weight is 1.5Kg, and the specification of monoblock jerky is 50cm*50cm.When sieve in stand, requires first to select the sliced meat that piece shape is large to divide in sieve surrounding, by sheet not overlapping stall with goods spread out on the ground for sale sieve at random, the gap of sheet and sheet with piece shape less and scrappy minced meat fill up, require sliced meat to launch to smooth completely, mutually must not be overlapping, meat mincing end is floating, and rear sliced meat smooth surface has been sieved at stand, smooth, sandwich centre tea bisque must be covered, must not leave cavity, after passed examination, put into vehicle frame, be placed in 0-4 DEG C of pre-freezer and pickle, the time is 12 h.
Adopt stage drying method to be dried the jerky after pickling, first stage temperature is 75 DEG C, and the time is 4 hours, within 2 hours, takes off sieve turn-over once, exhaust 5 minutes; Second stage temperature is 50 DEG C, and the time is 6 hours, 1.5 hours turn-overs once, exhaust 5 minutes; Phase III temperature is 60 DEG C, and the time is 2 hours, and once, until jerky surface dry is tack-free, meat color development and glow, be about 12 hours drying time to 1 hour turn-over.
After being dried, cut into required specification, carry out boiling at cooking cabinet, 100 DEG C of boilings 20 minutes.In tunnel oven, carry out baking, temperature setting is set to gets angry 220 DEG C, and fire in a stove before fuel is added temperature is 200 DEG C, and the time is 10 minutes.Naturally, after cooling, vacuum packaging, sterilization, make into the fragrant sandwich jerky of sampling tea.
Although the present invention with embodiment openly as above; but it is not in order to limit protection scope of the present invention; any technical staff who is familiar with this technology, not departing from change and the retouching done in the spirit and scope of the present invention, all should belong to protection scope of the present invention.

Claims (8)

1. a processing method for the fragrant sandwich jerky of 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 packaging operation and air-flow sterilization process successively;
(1) in described raw material treatment process, selecting fresh pig hind shank is raw material, meat is cut into bulk, selecting piece shape to be more than or equal to 400g and complete pork, to be cut into width be 10-15cm, thickness is the bulk of 8-15cm, then be cut into along pork texture the sliced meat that thickness is 2.5mm, piece shape be less than to 400g and incomplete pork and adopt the meat grinder that orifice plate diameter is 4mm to be twisted into meat gruel; Then first take 170 portions of sliced meat and 30 parts of meat gruels, the two mixes, and obtains meat stuffing A, then takes 90 portions of sliced meat and 10 parts of meat gruels, 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 described tea powder capsule embedding step, the full powder of tea of the guar gum of the sodium alginate of 0.5-1 part, 0.3-0.8 part, 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 described vacuum tumbling step, first the meat stuffing A in step (1) is poured in vacuum tumbler, add tumbling material A, carry out vacuum tumbling, after tumbling finishes, go out machine and obtain finished product fillings A, described tumbling material A comprises that parts by weight are the fish sauce of 14 parts, the white granulated sugar of 36 parts, the monosodium glutamate of 1.4 parts, the ethyl maltol of 0.1 part, the Monascus color of 0.02 part, the D-araboascorbic acid sodium of 0.1 part, the natrium nitrosum of 0.03 part, the glutamine transaminage of 0.8 part, the lactitol of 6 parts and the pork essence cream of 0.6 part; Again the meat stuffing B in step (1) is poured in vacuum tumbler, add tumbling material B and tea powder capsule inclusion compound glue, carry out vacuum tumbling, after tumbling finishes, go out machine and obtain finished product fillings B, described tumbling material B comprises that parts by weight are the edible salt of 1.5 parts, the white granulated sugar of 20 parts, the monosodium glutamate of 0.8 part, the ethyl maltol of 0.05 part, the Monascus color of 0.012 part, the D-araboascorbic acid sodium of 0.05 part, the natrium nitrosum of 0.01 part, the glutamine transaminage of 0.3 part, the lactitol of 3 parts and the pork essence cream of 0.5 part;
(3) in the riddler's order of described layering stand, jerky is divided into three layers, the raw material of bottom and surperficial jerky is the finished product fillings A in step (2), the raw material of the jerky of middle sandwich of layers is the finished product fillings B in step (2), the weight ratio of three layers of jerky is 1:1:1, the quality of every layer of jerky is 1-2Kg, and the specification of monoblock jerky is 50cm*50cm; Rear sliced meat smooth surface has been sieved at stand, smooth, and after passed examination, the sliced meat after stand has been sieved are put into vehicle frame, and the pre-freezer that is placed in 0-4 DEG C is pickled, and salting period is 12h;
(4) in described drying process, adopt stage drying method to be dried the sliced meat after pickling in step (3), the baking temperature of first stage is 70-80 DEG C, and be 4 hours drying time, and dry taking off after 2 hours sieved turn-over once, exhaust 5 minutes; The baking temperature of second stage is 45-55 DEG C, 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 DEG C, and be 2 hours drying time, and dry after 1 hour, turn-over is once; After drying process, jerky surface dry is tack-free, yellowish pink glow;
(5) in described cutting cooking process, the jerky in step (4) is cooled to after normal temperature, 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 cabinet door, 100 DEG C after boiling 15-30 minute, jerky is come out of the stove;
(6) in the roasting operation of described electricity, the jerky in step (5) is carried out to electricity and bake, baking temperature is 180-230 DEG C, and the baking time is 10-20 minute;
(7) in described vacuum packaging operation, the jerky in (6), after naturally cooling, is carried out to vacuum packaging, require reach-0.085MPa of vacuum, hot-seal is firm;
(8) in described air-flow sterilization process, the jerky in step (7) is pushed to drying room and carry out sterilization in open kettle, sterilization temperature is 85 DEG C, and sterilizing time is 25 minutes; After sterilization, 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, it is the drinking water of 7-12 part by parts by weight, the beta-schardinger dextrin-of 0.08-0.13 part, the guar gum of 0.3-0.8 part, the full powder of tea of 1.8-2.3 part and the sodium alginate of 0.5-1 part once add in vacuum tumbler, continue tumbling 0.5 hour, then add a cover be evacuated to-0.08MPa, continue tumbling 0.5 hour, make to mix, thereby make uniform particle diameter and stable tea powder capsule inclusion compound glue, tea powder capsule inclusion compound glue goes out machine and leaves standstill 1-2 hour, making does not have bubble in tea powder capsule inclusion compound glue, be nature dispersity, be convenient to better be uniformly dispersed in lower step operation.
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 vacuum tumbler, adds tumbling material A, continues tumbling after 5 minutes, add a cover be evacuated to-0.08MPa, tumbling went out machine after 1 hour continuously, obtained finished product fillings A, made pore-free in 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 vacuum tumbler into, and then add tumbling material B, continue tumbling after 5 minutes, add tea powder capsule inclusion compound glue, add a cover be evacuated to-0.08MPa, tumbling went out machine after 1 hour continuously, obtain finished product fillings B, make pore-free in finished product fillings B, and relevant auxiliary materials can conglomeration in filling, 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, stand requires first to select the sliced meat that piece shape is large to divide in sieve surrounding, by sheet not overlapping stall with goods spread out on the ground for sale sieve 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 completely, mutually must not be overlapping, meat mincing end is floating, middle sandwich of layers must be covered, and must not leave 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 tunnel type electric oven to carry out baking the jerky in step (5), the furnace temperature temperature of being arranged to get angry is 200-230 DEG C, fire in a stove before fuel is added temperature is 180-220 DEG C, 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 described air-flow sterilization process, by drying room heating system, the air themperature in drying room is heated to 85 DEG C, then make the hot-air formation circulation hot-fluid in drying room realize sterilization by blower fan, sterilization is conducted heat fast, without dead angle, and sterilization uniform and complete, and 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, 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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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
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