CN103404883A - Tender jerky preparation method - Google Patents

Abstract

The invention discloses a tender jerky preparation method comprising the following production steps: (1) cutting fresh pork or fresh beef into pieces; (2) wrapping spices with gauze, placing the spices, the meat, guar gum powder, sodium pyrophosphate and wheat tissue proteins in a pot, adding water, and boiling until at least 1/3 water is left; (3) adding soy sauce, sugar and salt, continuing boiling to concentrate soup until no soup is left in the pot; (4) taking out the meat and baking the meat in an oven; (5) tightly wrapping the meat with gauze, and placing the meat in a micro-wave oven to tender the meat with microwave; (6) cutting off coked parts on the surface of the meat tendered by microwave, and cutting the meat into pieces of 1-2 cubic centimeters, thus preparing semi-finished jerky; (7) baking the semi-finished jerky in a drying house, and packing the semi-finished jerky to prepare the product. The production method provided by the invention is easy to operate and short in production time and adopts a few additives, and the prepared jerky is rich in nutrients and is fresh, tender and delicious.

Description

The preparation method of tenderization type jerky

Technical field

The present invention relates to field of food, specifically a kind of preparation method of tenderization type jerky.

Background technology

Tender degree is one of crucial quality of dried meat product.Mostly be at present to adopt physics tenderization method (being mainly to adopt vacuum tumbling method), chemical tenderization method (adding phosphate, calcium salt etc.) and biological tenderization method (adding enzyme etc.) production tenderization type jerky, the time that physics tenderization method needs is longer, and is mostly to destroy the structure of meat; Chemistry tenderization method, owing to will adding chemical substance, can affect the security of meat; Biological tenderization rule is subjected to the impact of temperature and pH value very large, is difficult to control the activity of enzyme.

Summary of the invention

For addressing the above problem, the invention provides a kind of preparation method of tenderization type jerky.

The preparation method of tenderization type jerky of the present invention, is characterized in that, it comprises following production stage:

(1), get the cube meat that fresh pork or bright beef are cut into long 30～45cm, loose 10～20cm, thick 5～8cm;

(2), getting ginger 0.28 weight portion, fennel 0.2 weight portion, anistree 0.2 weight portion binds up with gauze as spice, with the cube meat of 100 weight portions and the cluster bean rubber powder of 0.5 weight portion (the guar gum powder that particle diameter is less than 50 microns), sodium pyrophosphate 0.35 weight portion, Wheat Tissue protein 20 weight portion, put into the water boil 20～30 minutes that pot adds 200 weight portions, controlling the boiling firepower has 1/3 to the water in pot after boiling is at least also surplus, and the oil that cube meat in this process cooks is skimmed to Ex-all;

(3), add soy sauce 10 weight portions, sugared 10 weight portions, the salt 3 weight portions receipts soup that continues to boil, until the soup in pot has boiled, in this process, need constantly to stir-fry cube meat;

(4), cube meat is taken out, the baking oven that is placed in 150～170 ℃ toasted 20～30 seconds, and the cube meat surface is coking;

(5), with gauze, cube meat is packed tightly, then 10～12 kilograms of cube meat are placed in to power output and are the micro-wave oven microwave tenderization 8～12 minutes of 600～800 watts;

(6), by the coking position on the cube meat surface after microwave tenderization excision, then be cut into 1～2 cubic centimetre of size, make the jerky semi-finished product;

(7) the jerky semi-finished product being baked to water content in the drying room of 60～70 ℃ is 15～20%, and packing makes product.

The present invention has following characteristics:

1, add the cluster bean rubber powder and not only can play tasty and refreshing effect, can also make cube meat be not easy in process of production fracture;

2, sodium pyrophosphate can make the salt soluble proteins such as the actomyosin dissolving in cube meat separate out, and makes it keep good water-retaining property and being knotted property, can play tenderizing effects simultaneously;

3, Wheat Tissue albumen can improve the tackness of cube meat, guarantees that cube meat is not loose, increases the stability of dried meat product, makes product have elasticity;

4,, by extremely surperficial coking of the cube meat high-temperature baking after stew in soy sauce, make cube meat itself form the form of a semitight; After with gauze, packing tightly reinforcing, heating using microwave in micro-wave oven, owing to cube meat center now containing a large amount of thick gravies, namely to contain a large amount of moisture, peripheral be dry coking position, the cube meat center generates heat rapidly by moisture, and produces vapour pressure, cube meat has been formed to the tenderizing effects of physics extruding, the steam extruding evenly and not can destroy the cube meat structure.

Production method of the present invention easily operates, and the production time is short, and additive is few, and the jerky of making is nutritious, and fresh and tender good to eat.

The specific embodiment

The present invention will be described in detail with Comparative Examples by the following examples.

Embodiment: (1), get the cube meat that fresh pork is cut into long 40cm, loose 15cm, thick 6cm;

(2), getting ginger 0.28 weight portion, fennel 0.2 weight portion, anistree 0.2 weight portion binds up with gauze as spice, with the cube meat of 100 weight portions and the cluster bean rubber powder of 0.5 weight portion (the guar gum powder that particle diameter is less than 50 microns), sodium pyrophosphate 0.35 weight portion, Wheat Tissue protein 20 weight portion, put into the water boil 25 minutes that pot adds 200 weight portions, controlling the boiling firepower has 1/3 to the water in pot after boiling is also surplus, and the oil that cube meat in this process cooks is skimmed to Ex-all;

(3), add soy sauce 10 weight portions, sugared 10 weight portions, the salt 3 weight portions receipts soup that continues to boil, until the soup in pot has boiled, in this process, need constantly to stir-fry cube meat;

(4), cube meat is taken out, be placed in the baking oven baking 25 seconds of 160 ℃, the cube meat surface is coking;

(5), with gauze, cube meat is packed tightly, then 10 kilograms of cube meat are placed in to power output and are the micro-wave oven microwave tenderization 10 minutes of 600 watts;

(6), the thick top layer of 0.8cm, the cube meat after microwave tenderization surface is cut, be namely by surperficial coking position excision, then be cut into 1 cubic centimetre of size, make the jerky semi-finished product;

(7) the jerky semi-finished product being baked to moisture in the drying room of 65 ℃ is 18%, and packing makes product.

The jerky that the present embodiment is made is nutritious, and the production time is short, and fresh and tender good to eat.

Comparative Examples 1:Different from embodiment is, does not add the cluster bean rubber powder, makes the product of Comparative Examples 1.The product of Comparative Examples 1 lacks flexibility, and mouthfeel is poor, and after microwave tenderization process, phenomenon of rupture appears in the part position of cube meat.

Comparative Examples 2:Different from embodiment is, does not add sodium pyrophosphate, makes the product of Comparative Examples 2.The mouthfeel of Comparative Examples 2 products is poor, there is no the fresh and tender of embodiment product.

Comparative Examples 3:Different from embodiment is, does not add Wheat Tissue albumen, makes the product of Comparative Examples 3.The mouthfeel of Comparative Examples 3 products is poor, and cube meat is looser.

Comparative Examples 4:Different from embodiment is, cube meat is without high-temperature baking to surperficial coking, and directly microwave tenderization, make the product of Comparative Examples 4.The product of Comparative Examples 4 is in microwave tenderization process, and the steam of overflowing in a large number, cube meat lack the extruding of steam, and the jerky mouthfeel made does not have the good of embodiment product, fresh and tender not.

Claims (2)

1. the preparation method of tenderization type jerky, is characterized in that, it comprises following production stage:

(1), get the cube meat that fresh pork or bright beef are cut into long 30～45cm, loose 10～20cm, thick 5～8cm;

(2), getting ginger 0.28 weight portion, fennel 0.2 weight portion, anistree 0.2 weight portion binds up with gauze as spice, with the cube meat of 100 weight portions and cluster bean rubber powder, sodium pyrophosphate 0.35 weight portion, the Wheat Tissue protein 20 weight portion of 0.5 weight portion, put into the water boil 20～30 minutes that pot adds 200 weight portions, controlling the boiling firepower has 1/3 to the water in pot after boiling is at least also surplus, and the oil that cube meat in this process cooks is skimmed to Ex-all;

(3), add soy sauce 10 weight portions, sugared 10 weight portions, the salt 3 weight portions receipts soup that continues to boil, until the soup in pot has boiled, in this process, need constantly to stir-fry cube meat;

(4), cube meat is taken out, the baking oven that is placed in 150～170 ℃ toasted 20～30 seconds, and the cube meat surface is coking;

(5), with gauze, cube meat is packed tightly, then 10～12 kilograms of cube meat are placed in to power output and are the micro-wave oven microwave tenderization 8～12 minutes of 600～800 watts;

(6), by the coking position on the cube meat surface after microwave tenderization excision, then be cut into 1～2 cubic centimetre of size, make the jerky semi-finished product;

(7) the jerky semi-finished product being baked to water content in the drying room of 60～70 ℃ is 15～20%, and packing makes product.

2. the preparation method of the jerky of tenderization type according to claim 1, is characterized in that, described cluster bean rubber powder is the guar gum powder that particle diameter is less than 50 microns.