CN103404883B - Tender jerky preparation method - Google Patents
Tender jerky preparation method Download PDFInfo
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- CN103404883B CN103404883B CN201310340235.0A CN201310340235A CN103404883B CN 103404883 B CN103404883 B CN 103404883B CN 201310340235 A CN201310340235 A CN 201310340235A CN 103404883 B CN103404883 B CN 103404883B
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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
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 subject 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 fresh pork or fresh beef and be cut into the cube meat of growing 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 boiling firepower has 1/3 to the water in pot after boiling is at least also surplus, and the oil that in this process, cube meat 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), by cube meat take out, the baking oven that is placed in 150～170 DEG C toasts 20～30 seconds, cube meat surface is coking;
(5), cube meat is packed tightly with gauze, 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 excision on the cube meat surface after microwave tenderization, be then cut into 1～2 cubic centimetre of size, make jerky semi-finished product;
(7) jerky semi-finished product being baked in the drying room of 60～70 DEG C to water content is 15～20%, and packaging makes product.
The present invention has following characteristics:
1, add 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 actomyosin in cube meat dissolve to separate out, make 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, ensures 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; Pack tightly after reinforcing with gauze, heating using microwave in micro-wave oven, owing to cube meat center now containing a large amount of thick gravies, be to contain a large amount of moisture, peripheral be dry coking position, cube meat center generates heat rapidly by moisture, and produces air pressure, the tenderizing effects that cube meat has been formed to physics extruding, steam extruding evenly and not can destroy 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.
Detailed description of the invention
The present invention will be described in detail with comparative example by the following examples.
embodiment: (1), get fresh pork and be cut into the cube meat of 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 boiling firepower has 1/3 to the water in pot after boiling is also surplus, and the oil that in this process, cube meat 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), by cube meat take out, the baking oven that is placed in 160 DEG C toasts 25 seconds, cube meat surface is coking;
(5), cube meat is packed tightly with gauze, 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, cube meat surface after microwave tenderization is cut, be by surperficial coking position excision, be then cut into 1 cubic centimetre of size, make jerky semi-finished product;
(7) jerky semi-finished product being baked in the drying room of 65 DEG C to moisture is 18%, and packaging 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 example 1:different from embodiment, do not add cluster bean rubber powder, make the product of comparative example 1.The product of comparative example 1 lacks flexibility, and mouthfeel is poor, and after microwave tenderization process, phenomenon of rupture appears in the part position of cube meat.
comparative example 2:different from embodiment, do not add sodium pyrophosphate, make the product of comparative example 2.The mouthfeel of comparative example 2 products is poor, there is no the fresh and tender of embodiment product.
comparative example 3:different from embodiment, do not add Wheat Tissue albumen, make the product of comparative example 3.The mouthfeel of comparative example 3 products is poor, and cube meat is looser.
comparative example 4:different from embodiment, cube meat is without high-temperature baking to surperficial coking, and directly microwave tenderization, makes the product of comparative example 4.The product of comparative example 4 in microwave tenderization process, the steam of overflowing in a large number, cube meat lacks the extruding of steam, the jerky mouthfeel making 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 fresh pork or fresh beef and be cut into the cube meat of growing 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, 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 boiling firepower has 1/3 to the water in pot after boiling is at least also surplus, and the oil that in this process, cube meat 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), by cube meat take out, the baking oven that is placed in 150～170 DEG C toasts 20～30 seconds, cube meat surface is coking;
(5), cube meat is packed tightly with gauze, 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 excision on the cube meat surface after microwave tenderization, be then cut into 1～2 cubic centimetre of size, make jerky semi-finished product;
(7) jerky semi-finished product being baked in the drying room of 60～70 DEG C to water content is 15～20%, and packaging 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310340235.0A CN103404883B (en) | 2013-08-07 | 2013-08-07 | Tender jerky preparation method |
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| CN201310340235.0A CN103404883B (en) | 2013-08-07 | 2013-08-07 | Tender jerky preparation method |
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| CN103404883A CN103404883A (en) | 2013-11-27 |
| CN103404883B true CN103404883B (en) | 2014-07-23 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105011183A (en) * | 2015-06-30 | 2015-11-04 | 贵州草原颂食品有限公司 | Dried meat and processing method thereof |
| CN111587993A (en) * | 2020-06-03 | 2020-08-28 | 德清唯信食品有限公司 | Production process of children nutritional pork crisps |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1484982A (en) * | 2002-09-24 | 2004-03-31 | 郭兴华 | Beef jerky tenderizing process through temperature-control |
| CN1620923A (en) * | 2004-12-10 | 2005-06-01 | 郭哠榦 | Beef jerky tenderizing process through temperature-control |
| CN101438832A (en) * | 2008-12-29 | 2009-05-27 | 贵州大学 | Method for processing recombined dried meat |
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2013
- 2013-08-07 CN CN201310340235.0A patent/CN103404883B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1484982A (en) * | 2002-09-24 | 2004-03-31 | 郭兴华 | Beef jerky tenderizing process through temperature-control |
| CN1620923A (en) * | 2004-12-10 | 2005-06-01 | 郭哠榦 | Beef jerky tenderizing process through temperature-control |
| CN101438832A (en) * | 2008-12-29 | 2009-05-27 | 贵州大学 | Method for processing recombined dried meat |
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| CN103404883A (en) | 2013-11-27 |
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Address after: 521000 Guangdong city in Chaozhou Province town of Jiangdong District of Chaoan in the North South Cross Road ditch Guangdong Zhenmei Food Industry Co. Ltd. Patentee after: GUANGDONG ZHENMEI FOODS GROUP CO., LTD. Address before: Guangdong Jiangdong town 521000 city of Chaozhou province Chaoan County in the North South Road Ditch Patentee before: Chaozhou Huazu Industry & Trade Co., Ltd. |
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Address after: 521000 Guangdong city in Chaozhou Province town of Jiangdong District of Chaoan in the North South Cross Road ditch Guangdong Zhenmei Food Industry Co. Ltd. Patentee after: Guangdong Zhenmei food Limited by Share Ltd Address before: 521000 Guangdong city in Chaozhou Province town of Jiangdong District of Chaoan in the North South Cross Road ditch Guangdong Zhenmei Food Industry Co. Ltd. Patentee before: GUANGDONG ZHENMEI FOODS GROUP CO., LTD. |
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| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Processing method of tender dried meat Effective date of registration: 20210625 Granted publication date: 20140723 Pledgee: China Co. truction Bank Corp Chaozhou branch Pledgor: GUANGDONG ZHENMEI FOOD Co.,Ltd. Registration number: Y2021980005356 |
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