CN104172262A - Dried venison capable of enhancing immunity and processing method for dried venison - Google Patents
Dried venison capable of enhancing immunity and processing method for dried venison Download PDFInfo
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- CN104172262A CN104172262A CN201410390240.7A CN201410390240A CN104172262A CN 104172262 A CN104172262 A CN 104172262A CN 201410390240 A CN201410390240 A CN 201410390240A CN 104172262 A CN104172262 A CN 104172262A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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Abstract
The invention discloses dried venison capable of enhancing the immunity and a processing method for the dried venison. Venison is pretreated by vinegar, citric acid and wine; amine substances such as trimethylamine are neutralized to remove the smell; vinegar and cooking wine generate esterification reaction to enhance the fragrance; then citric acid and papain work together to tenderize meat; vinegar, citric acid and white sugar are matched to obtain a proper sugar-acid ratio and improve the palatability; by virtue of seasoners, the flavor is improved, so that the problems that the venison is extremely heavy in smell, relatively hard in meat and unlikely to chew, tastes flat and the like; in the rear stage of processing, bamboo fungus, lucid ganoderma and other raw and auxiliary materials are cooked together to achieve a bacteriostasis effect; adding of a preservative is avoided; by virtue of combination of venison, bamboo fungus and lucid ganoderma, a product has the effects of enhancing the immunity, reducing the pressure and reducing the fat, reducing the weight and the like.
Description
technical field:
The present invention openly can strengthen dried venison and the processing method thereof of immunity, relates to the method that Cervus nippon meat or red deer meat is processed into dried product, has enhancing efficacy of immunity, belongs to meat packing technical field.
background technology:
At present, China's venison is mainly to eat raw as main, and high in technological content fabricated product is little, thereby causes the inconvenience of venison at aspects such as eating, preserve and carry.Venison is senior game, and lean meat is many, fat meat is few, and nutritive value is all higher than ox, sheep, pork.The main cause that product development lags behind is, venison self have very heavy fishy smell, meat hard, should not chew the problem such as rotten, flavour is flat and be difficult to solve.The method that traditional meat products removes fishy smell is generally to cover with flavoring; Hard for meat, should not to chew the problem such as rotten be generally with rejuvenator processing.The method of tenderization has methods such as killing front tenderization, natural maturity tenderization, electric-stimulation tenderizing, mechanical tenderization, zymoexciter tenderization and enzyme process tenderization.Because the major product of deer is pilose antler, be unsuitable for adopting the front tenderization of government official.
summary of the invention:
The invention provides dried venison and the processing method thereof that can strengthen immunity, can strengthen sika deer, the red deer jerky processing method of immunity, with solve traditional venison goods have very heavy fishy smell, meat hard, should not chew the problems such as rotten, flavour is flat.
A kind of dried venison processing method that strengthens immunity of the present invention, comprises the following steps:
Take in proportion: venison 77.10 ~ 85.90, dictyophora phalloidea 1.0 ~ 5.0, glossy ganoderma 0.5 ~ 2.0, rice vinegar 1.5 ~ 2.0, citric acid 0.1 ~ 0.2, papain (100000u/g) 0.0025 ~ 0.0030, salt 1.0 ~ 3.0, soy sauce 1.0 ~ 5.5, chilli powder 0.20 ~ 0.45, white sugar 2.0-5.5, white wine 1.0-3.0, monosodium glutamate 0.1-1.0, anise 0.10-0.35, curry powder 0.1-1.0.
1, raw material is prepared: get deer hunkers muscle and reject bone, muscle tendon, fat, be cut into the cube meat of 500 grams of left and right, with clear water immersion, remove watery blood, polluter, impurity etc., drain; Dictyophora phalloidea and glossy ganoderma powder are broken to fine powder;
2, precook: put cube meat into pot, add clear water and do not have cube meat, by weight vinegar, citric acid, cooking wine are added in pot, mix; Heating is boiled to cube meat tangent plane pinkiness, without till watery blood, pulls out cooling;
3, cut type: according to technological requirement, by hand or cut type machine along muscle fibre, meat is cut into required type shape, require big or small uniformity;
4, tenderization: take by weight papain, with warm water by papain powder dissolve with cut type after meat mix even, put into pot, add by weight dictyophora phalloidea powder, glossy ganoderma powder, refined salt, white sugar, soy sauce, anise etc., 65 DEG C of boilings 30 ~ 40 minutes, after heating is boiled again, little fire boils in the time that soup juice dryouies soon, stir-fry, finally add monosodium glutamate, curry powder to fry even, receive juice;
5, dehydration: the sliced meat after receipts juice take the dish out of the pot, airing, are placed on iron mesh screen, send into baker baking; Temperature is controlled at 50-70 degree, every one hour, stirs once.Toast about 3-7 hour, when sliced meat hardening, come out of the stove;
6, cooling, packaging: dried dried venison, utilize mechanical exhaust, cooling, is finished product after drying rapidly, packs.
The present invention utilizes and adopts vinegar, citric acid and wine pretreatment venison, in and the amine substance such as trimethylamine remove fishy smell, then add the fishy smell of medium-temperature reinforced further removal venison by adding flavoring, white sugar, salt etc.; Produce esterification Titian by the ethanol in acetic acid and cooking wine in vinegar, vinegar, citric acid and white sugar mix into suitable sugar-acid ratio and have improved palatability, and flavoring further improves local flavor, makes product agreeable to the taste, and fragrance is denseer; With the collaborative tenderization meat of citric acid and papain, thus solved venison self have very heavy fishy smell, meat hard, should not chew the problems such as rotten, flavour is flat, make prescription more reasonable.
Smaller volume after the present invention dewaters, good palatability after seasoning Titian, is easy to carry about with one, eats.The present invention cooks in process and has added cooking wine, and meat products, after wine boiling, contributes to the stripping of composition and flavoring ingredients to spread use in meat products, and active ingredient is more easily absorbed by the body.
In the process of cooking, adding vinegar can make the vitamin in raw material be subject to less or not suffer a loss.Vinegar also has medical health care function in addition.Having improved product health care is worth.Interpolation by vinegar and citric acid can reduce meat products pH value.In the situation that pH value is lower, be conducive to the storage of product.Cooking wine is removed the urine smell taste of meat products, makes delicious flavour, increases meat products fragrance, also can play sterilization, sterilization, corrosion-resistant effect.Because citric acid has stronger oxidation resistance, therefore product of the present invention can not add antioxidant.Dictyophora phalloidea and venison, glossy ganoderma and other supplementary materials boil altogether and play bacteriostasis, avoid anticorrisive agent to add.
good effect of the present invention is:adopt vinegar, citric acid and wine pretreatment venison, in and the amine substance such as trimethylamine remove fishy smell, vinegar and cooking wine produce esterification Titian, then with citric acid and the collaborative tenderization meat of papain, vinegar, citric acid and white sugar mix into suitable sugar-acid ratio and have improved palatability, flavoring further improves local flavor, thus solved venison self have very heavy fishy smell, meat hard, should not chew the problems such as rotten, flavour is flat.The processing later stage adds dictyophora phalloidea, glossy ganoderma and other supplementary materials to boil altogether to play bacteriostasis, avoids anticorrisive agent to add, and venison is combined with dictyophora phalloidea, glossy ganoderma that to make product have enhancing immune, step-down, lipopenicillinase, the effects such as fat-reducing.
detailed description of the invention:
Below in conjunction with embodiment, the present invention will be further described:
embodiment 1:
Take venison: 85.9kg; Dictyophora phalloidea: 5 kg; Glossy ganoderma: 2kg; Rice vinegar: 1.5 kg; Citric acid: 0.1 kg; Papain: 0.0025 kg; Salt: 1.5 kg; Soy sauce: 2.5 kg; Chilli powder: 0.20 kg; White sugar: 2.5 kg; White wine: 1.5 kg; Monosodium glutamate: 0.3 kg; Anise: 0.2 kg; Curry powder: 0.5 kg;
The preparation of described product, comprises the following steps:
1, raw material is prepared: get deer hunkers muscle and reject bone, muscle tendon, fat, be cut into the cube meat of 500 grams of left and right, with clear water immersion, remove watery blood, polluter, impurity etc., drain.Dictyophora phalloidea and glossy ganoderma powder are broken to fine powder;
2, precook: put cube meat into pot, add clear water and do not have cube meat, by weight vinegar, citric acid, cooking wine are added in pot, mix.Heating is boiled to cube meat tangent plane pinkiness, without till watery blood, pulls out cooling;
3, cut type: according to technological requirement, along muscle fibre, meat is cut into required type shape with water conservancy project or cut type machine, requires big or small uniformity;
4, tenderization: take by weight papain, with warm water by papain powder dissolve with cut type after meat mix even, put into pot, add by weight dictyophora phalloidea powder, glossy ganoderma powder, refined salt, white sugar, soy sauce, anise etc., 65 DEG C of boiling 30-40 minute, after heating is boiled again, little fire boils in the time that soup juice dryouies soon, stir-fry, finally add monosodium glutamate, curry powder to fry even, receive juice;
5, dehydration: the sliced meat after receipts juice take the dish out of the pot, airing, are placed on iron mesh screen, send into baker baking; Temperature is controlled at 50-70 degree, every one hour, stirs once.Toast about 3-7 hour, when sliced meat hardening, come out of the stove;
6, cooling, packaging: dried dried venison, utilize mechanical exhaust, cooling, is finished product after drying rapidly.
embodiment 2:
Take venison: 80.1 kg; Dictyophora phalloidea: 3.5 kg; Glossy ganoderma: 1.2 kg; Rice vinegar: 1.5 kg; Citric acid: 0.1 kg; Papain: 0.0025 kg; Salt: 2.0 kg; Soy sauce: 1.5 kg; Chilli powder: 0.40 kg; White sugar: 5.0 kg; White wine: 3.0 kg; Monosodium glutamate: 0.6 kg; Anise: 0.1 kg; Curry powder: 1.0 kg;
The preparation of described product, comprises the following steps:
1, raw material is prepared: get deer hunkers muscle and reject bone, muscle tendon, fat, be cut into the cube meat of 500 grams of left and right, with clear water immersion, remove watery blood, polluter, impurity etc., drain.Dictyophora phalloidea and glossy ganoderma powder are broken to fine powder.
2, precook: put cube meat into pot, add clear water and do not have cube meat, by weight vinegar, citric acid, cooking wine are added in pot, mix.Heating is boiled to cube meat tangent plane pinkiness, without till watery blood, pulls out cooling.
3, cut type: according to technological requirement, along muscle fibre, meat is cut into required type shape with water conservancy project or cut type machine, requires big or small uniformity.
4, tenderization: take by weight papain, with warm water by papain powder dissolve with cut type after meat mix even, put into pot, add by weight dictyophora phalloidea powder, glossy ganoderma powder, refined salt, white sugar, soy sauce, anise etc., 65 DEG C of boiling 30-40 minute, after heating is boiled again, little fire boils in the time that soup juice dryouies soon, stir-fry, finally add monosodium glutamate, curry powder to fry even, receive juice.
5, dehydration: the sliced meat after receipts juice take the dish out of the pot, airing, are placed on iron mesh screen, send into baker baking.Temperature is controlled at 50-70 degree, every one hour, stirs once.Toast about 3-7 hour, when sliced meat hardening, come out of the stove.
6, cooling, packaging: dried dried venison, utilize mechanical exhaust, cooling, is finished product after drying rapidly, packs.
embodiment 3:
Take venison: 77.1 kg; Dictyophora phalloidea: 1.0 kg; Glossy ganoderma: 4.5 kg; Rice vinegar: 1.5 kg; Citric acid: 0.1 kg; Papain: 0.0025 kg; Salt: 1.0 kg; Soy sauce: 4.5 kg; Chilli powder: 0.30 kg; White sugar: 2.0 kg; White wine: 1.0 kg; Monosodium glutamate: 0.3 kg; Anise: 0.1 kg; Curry powder: 0.1 kg;
The preparation of described product, comprises the following steps:
1, raw material is prepared: get deer hunkers muscle and reject bone, muscle tendon, fat, be cut into the cube meat of 500 grams of left and right, with clear water immersion, remove watery blood, polluter, impurity etc., drain.Dictyophora phalloidea and glossy ganoderma powder are broken to fine powder.
2, precook: put cube meat into pot, add clear water and do not have cube meat, by weight vinegar, citric acid, cooking wine are added in pot, mix.Heating is boiled to cube meat tangent plane pinkiness, without till watery blood, pulls out cooling.
3, cut type: according to technological requirement, along muscle fibre, meat is cut into required type shape with water conservancy project or cut type machine, requires big or small uniformity.
4, tenderization: take by weight papain, with warm water by papain powder dissolve with cut type after meat mix even, put into pot, add by weight dictyophora phalloidea powder, glossy ganoderma powder, refined salt, white sugar, soy sauce, anise etc., 65 DEG C of boiling 30-40 minute, after heating is boiled again, little fire boils in the time that soup juice dryouies soon, stir-fry, finally add monosodium glutamate, curry powder to fry even, receive juice.
5, dehydration: the sliced meat after receipts juice take the dish out of the pot, airing, are placed on iron mesh screen, send into baker baking.Temperature is controlled at 50-70 degree, every one hour, stirs once.Toast about 3-7 hour, when sliced meat hardening, come out of the stove.
6, cooling, packaging: dried dried venison, utilize mechanical exhaust, cooling, is finished product after drying rapidly, packs.
dried venison of the present invention strengthens immunity effect test:
Sample preparation: the present invention accurately claims dried venison (embodiment 1, embodiment 2 and experimental example 3 respectively account for 1/3rd) 10.0g, puts into beaker, adds 50mL distilled water, utilizes after refiner homogenate, and storage is for subsequent use.
The foundation of D-gal Aging model: male and healthy mouse adaptability is fed 3d, hypodermic injection every day 5%D-galactolipin 0.25ml/10g, the simultaneously isopyknic physiological saline of gavage; Ad lib, after animal feeding week for 7 weeks, aging model group mouse presents obvious old and feeble sign: Body weight loss, hair color is withered and yellow, is slow in action, One's spirits are drooping etc.And experimental results show that with diving tower aging model successfully sets up.
Experimental technique: get 60 of healthy male mices, be divided at random normal group, aging model group, model administration group, totally 5 groups, every group of 12 mouse.
Normal group: hypodermic injection every day physiological saline, the simultaneously isopyknic physiological saline of gavage;
Aging model group: every day 5%D-galactolipin 0.25ml/10g, the simultaneously isopyknic physiological saline of gavage;
Model administration group:
1) inject 5%D-galactolipin 0.25ml/10g every day, simultaneously gavage dried venison (250 mg/kg);
2) inject 5%D-galactolipin 0.25ml/10g every day, simultaneously gavage dried venison (500 mg/kg)
3) inject 5%D-galactolipin 0.25ml/10g every day, simultaneously gavage dried venison (1000 mg/kg)
After animal feeding week for 7 weeks, after last 1 day gavage and injection of d-galactose 2h, carry out learning and memory training experiment, measure Memory result next day.Then put to death, obtain the weight indicator of Thymus and spleen.
The mensuration (diving tower method step down test) of ability of learning and memory in mice:
Experimental provision is a rectangle reflective box, and size is 10 × 10 × 60cm, is divided into 5 with black plastic plate.Bottom surface spreads with copper grid, and spacing is 0.5cm, can switch on, and voltage strength is by a transformer control.Every left rear corner is put a pick and diameter and is the platform of 4.5cm.In last administration the previous day, animal is put into diving tower case endoadaptation 3min, then logical 36V alternating current immediately.Animal is shocked by electricity, its normal reaction be rebound platform to hide noxious stimulation, so train 5min.The test of reforming after 24h, this remember and keep test.Record the errors number in incubation period and the 5min that mouse jumps off platform for the 1st time.
Experimental result: in table 1, table 2.
The impact of table 1 the present invention on D-gal Aging model mice ability of learning and memory
| Group | Diving tower time delay (s) | Diving tower mistake number |
| Blank group | 181±48 b | 1.58±0.79 b |
| Aging model group | 148±15 a | 2.67±0.65 a |
| Low dose group | 149±20 a | 2.55±0.89 |
| Middle dosage group | 152±15 a | 1.83±0.57 b |
| High dose group | 163±21 | 1.83±0.72 ab |
Note: 12 every group,
a p< 0.05, with normal control comparison;
b p< 0.05, with model group comparison.
The impact of table 2. the present invention on D-gal Aging model mice ability of learning and memory
| Group | Index and spleen index (mg/g) | Thymus index (mg/g) |
| Blank group | 5.82±0.63 b | 3.01±0.56 b |
| Aging model group | 4.80±0.81 a | 2.14±0.58 a |
| Low dose group | 4.95±0.39 a | 2.37±0.61 a |
| Middle dosage group | 5.09±0.44 a | 2.51±0.69 |
| High dose group | 5.76±0.71 b | 2.82±0.70 b |
Note: 12 every group,
a p< 0.05, with normal control comparison;
b p< 0.05, with model group comparison.
Interpretation of result: dried venison of the present invention, particularly middle and high dosage on mouse immunity impact significantly, can significantly improve ability of learning and memory in mice and immune organ weight, have enhancing immunity, and strengthen immunity effect and taking dose is proportionate.Therefore, dried venison can be used as the functional food that strengthens immunity.
Claims (1)
1. the dried venison processing method that can strengthen immunity, comprises the following steps:
Take in proportion: venison 77.10 ~ 85.90, dictyophora phalloidea 1.0 ~ 5.0, glossy ganoderma 0.5 ~ 2.0, rice vinegar 1.5 ~ 2.0, citric acid 0.1 ~ 0.2, papain (100000u/g) 0.0025 ~ 0.0030, salt 1.0 ~ 3.0, soy sauce 1.0 ~ 5.5, chilli powder 0.20 ~ 0.45, white sugar 2.0 ~ 5.5, white wine 1.0 ~ 3.0, monosodium glutamate 0.1 ~ 1.0, anise 0.10 ~ 0.35, curry powder 0.1 ~ 1.0;
1) raw material is prepared: get deer hunkers muscle and reject bone, muscle tendon, fat, be cut into the cube meat of 500 grams of left and right, with clear water immersion, remove watery blood, polluter, impurity etc., drain; Dictyophora phalloidea and glossy ganoderma powder are broken to fine powder;
2) precook: put cube meat into pot, add clear water and do not have cube meat, by weight vinegar, citric acid, cooking wine are added in pot, mix; Heating is boiled to cube meat tangent plane pinkiness, without till watery blood, pulls out cooling;
3) cut type: according to technological requirement, by hand or cut type machine along muscle fibre, meat is cut into required type shape, require big or small uniformity;
4) tenderization: take by weight papain, with warm water by papain powder dissolve with cut type after meat mix even, put into pot, add by weight dictyophora phalloidea powder, glossy ganoderma powder, refined salt, white sugar, soy sauce, anise etc., 65 DEG C of boilings 30 ~ 40 minutes, after heating is boiled again, little fire boils in the time that soup juice dryouies soon, stir-fry, finally add monosodium glutamate, curry powder to fry even, receive juice;
5) dehydration: the sliced meat after receipts juice take the dish out of the pot, airing, are placed on iron mesh screen, send into baker baking; Temperature is controlled at 50-70 degree, every one hour, stirs once;
Toast about 3-7 hour, when sliced meat hardening, come out of the stove;
6) cooling, packaging: dried dried venison, utilize mechanical exhaust, cooling, is finished product after drying rapidly, packs.
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Cited By (6)
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| CN105982078A (en) * | 2015-02-09 | 2016-10-05 | 田德军 | Deep processing method of deer meat |
| CN107232264A (en) * | 2017-07-24 | 2017-10-10 | 百色学院 | A kind of fragrant citrus cake and preparation method thereof |
| CN107373559A (en) * | 2017-07-27 | 2017-11-24 | 何家平 | A kind of ginseng Radix Astragali venison soup and preparation method thereof |
| CN107692056A (en) * | 2017-10-31 | 2018-02-16 | 桐梓县贵荣梅花鹿养殖场 | A kind of vinegar-pepper dried venison and preparation method thereof |
| RU2649641C1 (en) * | 2017-04-10 | 2018-04-04 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Мурманский государственный технический университет" (ФГБОУ ВО "МГТУ") | Method of producing marinated small-piece semi-finished meat products |
| CN108523008A (en) * | 2018-03-12 | 2018-09-14 | 桐梓县贵荣梅花鹿养殖场 | A kind of palatable dried venison of flavor and its processing method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105982078A (en) * | 2015-02-09 | 2016-10-05 | 田德军 | Deep processing method of deer meat |
| RU2649641C1 (en) * | 2017-04-10 | 2018-04-04 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Мурманский государственный технический университет" (ФГБОУ ВО "МГТУ") | Method of producing marinated small-piece semi-finished meat products |
| CN107232264A (en) * | 2017-07-24 | 2017-10-10 | 百色学院 | A kind of fragrant citrus cake and preparation method thereof |
| CN107373559A (en) * | 2017-07-27 | 2017-11-24 | 何家平 | A kind of ginseng Radix Astragali venison soup and preparation method thereof |
| CN107692056A (en) * | 2017-10-31 | 2018-02-16 | 桐梓县贵荣梅花鹿养殖场 | A kind of vinegar-pepper dried venison and preparation method thereof |
| CN108523008A (en) * | 2018-03-12 | 2018-09-14 | 桐梓县贵荣梅花鹿养殖场 | A kind of palatable dried venison of flavor and its processing method |
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