CN104172262B - Can the dried venison of develop immunitypty and processing method thereof - Google Patents

Abstract

The invention discloses a jerky venison capable of enhancing immunity and a processing method thereof. The venison is pretreated with vinegar, citric acid and wine, and trimethylamine and other amines are neutralized to remove the fishy smell, and the vinegar and cooking wine produce an esterification reaction. Titian, and then use citric acid and papain to synergistically tenderize the meat, vinegar, citric acid and white sugar are matched to form a suitable sugar-acid ratio to improve the palatability, and seasonings further improve the flavor, thus solving the problem of venison itself. Fishy smell, hard meat, not suitable for chewing, bland taste and other problems. In the later stage of processing, bamboo fungus, ganoderma and other raw materials are added to cook together to play an antibacterial effect and avoid the addition of preservatives. The combination of venison, bamboo fungus and ganoderma makes the product have the effects of enhancing immunity, lowering blood pressure, lowering fat, and losing weight.

Description

Venison jerky capable of enhancing immunity and processing method thereof

Technical field :

The invention discloses jerky venison capable of enhancing immunity and a processing method thereof, relates to a method for processing sika venison or red venison into dried products, has the effect of enhancing immunity, and belongs to the technical field of meat processing.

Background technique:

At present, my country's venison is mainly eaten fresh, and there are few processed products with high technological content, which causes many inconveniences in eating, storing and carrying venison. Venison is high-grade game, with more lean meat and less fat, and its nutritional value is higher than that of cattle, sheep and pork. The main reason for the lag in product development is that the venison itself has a very heavy fishy smell, the meat is hard, it is not suitable for chewing, and the taste is flat and other problems are difficult to solve. The traditional method of removing the fishy smell of meat products is generally to add seasonings to cover up; for problems such as hard meat, which is not suitable for chewing, it is generally treated by adding tenderizers. The methods of meat tenderization include pre-slaughter tenderization, natural ripening tenderization, electrical stimulation tenderization, mechanical tenderization, enzyme activator tenderization and enzymatic tenderization. Since the main product of deer is antler, it is not suitable to use pre-mortem tenderization.

Invention content :

The invention provides jerky venison that can enhance immunity and a processing method thereof, and a processing method of jerky sika deer and red deer meat that can enhance immunity, so as to solve the problem that traditional venison products have a heavy fishy smell, hard meat, and are not suitable for chewing. , bland taste and other issues.

A kind of venison jerky processing method that can enhance immunity of the present invention, comprises the following steps:

Weighing in proportion: venison 77.10~85.90, bamboo fungus 1.0~5.0, ganoderma lucidum 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, chili powder 0.20~0.45, 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 preparation: remove the bones, tendons, and fat from the buttocks of deer legs, cut them into pieces of about 500 grams, soak them in clean water, remove blood, pollutants, impurities, etc., and drain them; crush the bamboo fungus and ganoderma into fine pieces pink;

2. Pre-cooking: put the meat into the pot, add water to cover the meat, add vinegar, citric acid, and cooking wine into the pot by weight, and mix well; heat and cook until the cut surface of the meat is pink, without until bloody, remove and cool;

3. Cutting: According to the technical requirements, cut the meat into the required shape along the muscle fiber by hand or with a cutting machine, and the size is required to be uniform;

4. Tenderization: Weigh papain according to parts by weight, dissolve papain powder with warm water and mix evenly with cut meat, put it into the pot, then add bamboo fungus powder, ganoderma lucidum powder and refined salt according to parts by weight , sugar, soy sauce, anise, etc., cook at 65°C for 30-40 minutes, heat to boil, then cook on low heat until the soup is almost dry, then stir-fry, and finally add monosodium glutamate and curry powder, stir well, and collect the juice ;

5. Dehydration: After the juice is collected, the meat slices are taken out of the pan, spread to dry, placed on the iron mesh sieve, and sent to the oven for baking; the temperature is controlled at 50-70 degrees, and turned every hour. Bake for about 3-7 hours, and the meat slices will come out when they become hard;

6. Cooling and packaging: After drying, the dried venison is cooled rapidly by mechanical exhaust. After drying, it is the finished product and is packaged.

The present invention uses vinegar, citric acid and wine to pretreat the venison, neutralizes amines such as trimethylamine to remove the fishy smell, and then further removes the fishy smell of the venison by adding seasonings, white sugar, salt and other heating and strengthening; The acetic acid in the vinegar and the ethanol in the cooking wine produce an esterification reaction to enhance the aroma. The appropriate sugar-acid ratio of vinegar, citric acid and sugar improves the palatability, and the seasoning further improves the flavor, making the product palatable and more fragrant; Using citric acid and papain to synergistically tenderize the meat quality, thereby solving the problems that the venison itself has a strong fishy smell, the meat quality is hard, it is not suitable for chewing, and the taste is flat, making the formula more reasonable.

The volume of the present invention becomes smaller after dehydration, has good palatability after seasoning and aroma enhancement, and is easy to carry and eat. Cooking wine is added in the cooking process of the present invention. After the meat product is cooked with wine, it is helpful for the dissolution of ingredients and the diffusion of seasoning ingredients into the meat product, and the effective ingredients are more easily absorbed by the human body.

Adding vinegar in the cooking process can reduce or not damage the vitamins in the raw materials. In addition, vinegar also has health care functions. Improve product health value. The pH value of meat products can be lowered by adding vinegar and citric acid. In the case of low pH value, it is beneficial to the storage of the product. Cooking wine removes the fishy smell of meat products, makes the taste delicious, increases the aroma of meat products, and can also play the role of sterilization, disinfection and antisepsis. Because citric acid has stronger antioxidant capacity, so product of the present invention can not add antioxidant. Dictyophora is cooked together with venison, ganoderma lucidum and other raw and auxiliary materials to have an antibacterial effect and avoid the addition of preservatives.

The positive effect of the present invention is: use vinegar, citric acid and wine to pretreat venison, neutralize trimethylamine and other amines to remove fishy smell, produce esterification reaction between vinegar and cooking wine to enhance aroma, and then synergistically use citric acid and papain To tenderize the meat, vinegar, citric acid and sugar are combined to form a suitable sugar-acid ratio to improve the palatability, and the seasoning further improves the flavor, thus solving the problem that the venison itself has a strong fishy smell, the meat is hard, and it is not suitable for chewing. Problems such as bland taste. In the later stage of processing, bamboo fungus, ganoderma lucidum and other raw and auxiliary materials are added to cook together to have an antibacterial effect, and the addition of preservatives is avoided. The combination of venison, bamboo fungus and ganoderma makes the product have the effects of enhancing immunity, lowering blood pressure, lowering fat, and losing weight.

detailed description:

The present invention will be further described below in conjunction with embodiment:

Example 1:

Venison: 85.9kg; Dictyophora: 5kg; Ganoderma lucidum: 2kg; Rice vinegar: 1.5kg; Citric acid: 0.1kg; Papain: 0.0025kg; Salt: 1.5kg; Soy sauce: 2.5kg; Chili powder: 0.20kg; Sugar: 2.5kg; Liquor: 1.5kg; Monosodium glutamate: 0.3kg; Anise: 0.2kg; Curry powder: 0.5kg;

The preparation of described product comprises the following steps:

1. Raw material preparation: Remove the bones, tendons, and fat from the buttocks of deer legs, cut them into pieces of about 500 grams, soak them in clean water, remove blood, pollutants, impurities, etc., and drain them. Dictyophora and Ganoderma lucidum are crushed to fine powder;

2. Pre-cooking: Put the meat pieces into the pot, add water to cover the meat pieces, add vinegar, citric acid, and cooking wine into the pot according to the parts by weight, and mix well. Heat and cook until the cut surface of the meat is pink and there is no blood water, then remove and cool;

3. Cutting: According to the process requirements, the meat is cut into the required shape along the muscle fiber with hydraulic or cutting machine, and the size is required to be uniform;

4. Tenderization: Weigh papain according to parts by weight, dissolve papain powder with warm water and mix evenly with cut meat, put it into the pot, then add bamboo fungus powder, ganoderma lucidum powder and refined salt according to parts by weight , sugar, soy sauce, anise, etc., cook at 65°C for 30-40 minutes, heat to boil, then cook on low heat until the soup is almost dry, then stir-fry, and finally add monosodium glutamate and curry powder, stir well, and collect the juice ;

5. Dehydration: After the juice is collected, the meat slices are taken out of the pan, spread to dry, placed on the iron mesh sieve, and sent to the oven for baking; the temperature is controlled at 50-70 degrees, and turned every hour. Bake for about 3-7 hours, and the meat slices will come out when they become hard;

6. Cooling and packaging: the dried venison is cooled rapidly by mechanical exhaust, and the finished product is finished after drying.

Example 2:

Weigh venison: 80.1kg; Dictyophora: 3.5kg; Lingzhi: 1.2kg; Rice vinegar: 1.5kg; Citric acid: 0.1kg; Papain: 0.0025kg; Salt: 2.0kg; Soy sauce: 1.5kg; Chili powder: 0.40 kg; sugar: 5.0kg; liquor: 3.0kg; monosodium glutamate: 0.6kg; anise: 0.1kg; curry powder: 1.0kg;

The preparation of described product comprises the following steps:

1. Raw material preparation: Remove the bones, tendons, and fat from the buttocks of deer legs, cut them into pieces of about 500 grams, soak them in clean water, remove blood, pollutants, impurities, etc., and drain them. Dictyophora and ganoderma are crushed to fine powder.

2. Pre-cooking: Put the meat pieces into the pot, add water to cover the meat pieces, add vinegar, citric acid, and cooking wine into the pot according to the parts by weight, and mix well. Heat and cook until the cut surface of the meat is pink and there is no bloody water, then remove and cool.

3. Cutting: According to the technical requirements, the meat is cut into the required shape along the muscle fiber with hydraulic or cutting machine, and the size is required to be uniform.

4. Tenderization: Weigh papain according to parts by weight, dissolve papain powder with warm water and mix evenly with cut meat, put it into the pot, then add bamboo fungus powder, ganoderma lucidum powder and refined salt according to parts by weight , sugar, soy sauce, anise, etc., cook at 65°C for 30-40 minutes, heat to boil, then cook on low heat until the soup is almost dry, then stir-fry, and finally add monosodium glutamate and curry powder, stir well, and collect the juice .

5. Dehydration: The meat slices after the juice is collected are taken out of the pan, spread out to dry, placed on the wire mesh sieve, and sent to the oven for baking. The temperature is controlled at 50-70 degrees, and it is turned every hour. Bake for about 3-7 hours, when the meat slices are hard and come out of the oven.

6. Cooling and packaging: After drying, the dried venison is cooled rapidly by mechanical exhaust. After drying, it is the finished product and is packaged.

Example 3:

Weigh venison: 77.1kg; Dictyophora: 1.0kg; Ganoderma lucidum: 4.5kg; Rice vinegar: 1.5kg; Citric acid: 0.1kg; Papain: 0.0025kg; Salt: 1.0kg; Soy sauce: 4.5kg; kg; sugar: 2.0kg; liquor: 1.0kg; monosodium glutamate: 0.3kg; anise: 0.1kg; curry powder: 0.1kg;

The preparation of described product comprises the following steps:

1. Raw material preparation: Remove the bones, tendons, and fat from the buttocks of deer legs, cut them into pieces of about 500 grams, soak them in clean water, remove blood, pollutants, impurities, etc., and drain them. Dictyophora and ganoderma are crushed to fine powder.

2. Pre-cooking: Put the meat pieces into the pot, add water to cover the meat pieces, add vinegar, citric acid, and cooking wine into the pot according to the parts by weight, and mix well. Heat and cook until the cut surface of the meat is pink and there is no bloody water, then remove and cool.

3. Cutting: According to the technical requirements, the meat is cut into the required shape along the muscle fiber with hydraulic or cutting machine, and the size is required to be uniform.

4. Tenderization: Weigh papain according to parts by weight, dissolve papain powder with warm water and mix evenly with cut meat, put it into the pot, then add bamboo fungus powder, ganoderma lucidum powder and refined salt according to parts by weight , sugar, soy sauce, anise, etc., cook at 65°C for 30-40 minutes, heat to boil, then cook on low heat until the soup is almost dry, then stir-fry, and finally add monosodium glutamate and curry powder, stir well, and collect the juice .

5. Dehydration: The meat slices after the juice is collected are taken out of the pan, spread out to dry, placed on the wire mesh sieve, and sent to the oven for baking. The temperature is controlled at 50-70 degrees, and it is turned every hour. Bake for about 3-7 hours, when the meat slices are hard and come out of the oven.

6. Cooling and packaging: After drying, the dried venison is cooled rapidly by mechanical exhaust. After drying, it is the finished product and is packaged.

Dried venison of the present invention enhances immunity effect test:

Sample preparation: the present invention accurately weighs 10.0 g of dried venison (one-third of each of Example 1, Example 2 and Experimental Example 3), puts it into a beaker, adds 50 mL of distilled water, and stores it after homogenizing with a homogenizer. spare.

Establishment of D-galactose aging model: Male healthy mice were fed adaptively for 3 days, subcutaneously injected with 5% D-galactose 0.25ml/10g daily, and gavaged with an equal volume of normal saline at the same time; free to eat, and the animals were fed for 7 consecutive weeks Afterwards, the mice in the aging model group showed obvious signs of aging: weight loss, withered and yellow coat, sluggish movement, listlessness and so on. And the platform experiment proved that the aging model was successfully established.

Experimental method: 60 healthy male mice were randomly divided into normal group, aging model group and model administration group, 5 groups in total, 12 mice in each group.

Normal control group: daily subcutaneous injection of normal saline, and intragastric administration of equal volume of normal saline;

Aging model group: 0.25ml/10g of 5% D-galactose per day, and the same volume of normal saline was given to the stomach at the same time;

Model administration group:

1) Daily injection of 5% D-galactose 0.25ml/10g, and gavage of venison jerky (250mg/kg);

2) Daily injection of 5% D-galactose 0.25ml/10g, and gavage of venison jerky (500mg/kg) at the same time

3) Daily injection of 5% D-galactose 0.25ml/10g, and gavage of venison jerky (1000mg/kg) at the same time

After the animals were fed continuously for 7 weeks, the learning and memory training experiment was carried out on the last day after intragastric administration and D-galactose injection for 2 hours, and the memory performance was measured on the next day. They were then sacrificed and weight indices of thymus and spleen were obtained.

Determination of learning and memory ability of mice (platform stepdown test):

The experimental device is a rectangular reflection box with a size of 10×10×60cm, divided into 5 rooms by black plastic boards. The bottom surface is paved with copper grids with a spacing of 0.5cm, which can be energized, and the voltage intensity is controlled by a transformer. A pick and a platform with a diameter of 4.5 cm are placed in the left rear corner of each room. The day before the last administration, the animals were put into the jumping box to adapt for 3 minutes, and then 36V alternating current was applied immediately. Animals received electric shocks, and their normal response was to jump back to the platform to avoid the noxious stimulus, and trained like this for 5 minutes. After 24 hours, the test was redone, which is the memory retention test. The latency period for the mouse to jump off the platform for the first time and the number of errors within 5 min were recorded.

Experimental results: see Table 1 and Table 2.

Table 1 Influence of the present invention on learning and memory ability of D-galactose aging model mice

group Platform jump delay time (s ) Number of platform errors Blank control group 181± ^48b 1.58± ^0.79b Aging model group 148±15 ^a 2.67±0.65 ^a low dose group 149±20 ^a 2.55±0.89 Middle dose group 152±15 ^a 1.83± ^0.57b high dose group 163±21 1.83± ^0.72ab

Note: 12 rats in each group, ^a P <0.05, compared with the normal control; ^b P <0.05, compared with the model group.

Table 2. Effect of the present invention on learning and memory ability of D-galactose aging model mice

group Spleen index (mg/g) Thymus index (mg/g) Blank control group 5.82± ^0.63b 3.01± ^0.56b 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 dose group 5.09± ^0.44a 2.51±0.69 high dose group 5.76± ^0.71b 2.82± ^0.70b

Note: 12 rats in each group, ^a P <0.05, compared with the normal control; ^b P <0.05, compared with the model group.

Result analysis: the venison jerky of the present invention, especially medium and high doses have a significant impact on the immunity of mice, can significantly improve the learning and memory ability of mice and the weight of immune organs, and have the effect of enhancing immunity, and the effect of enhancing immunity is comparable to that of taking dosage. positively correlated. Therefore, venison jerky can be used as a functional food for enhancing immunity.

Claims (1)

1. a method for processing jerky venison that can enhance immunity, comprising the following steps: Weighing in proportion: venison 77.10~85.90, bamboo fungus 1.0~5.0, ganoderma lucidum 0.5~2.0, rice vinegar 1.5~2.0, citric acid 0.1~0.2, 100000u/g papain 0.0025~0.0030, salt 1.0~3.0, soy sauce 1.0 ~5.5, chili powder 0.20~0.45, sugar 2.0~5.5, liquor 1.0~3.0, monosodium glutamate 0.1~1.0, anise 0.10~0.35, curry powder 0.1~1.0; 1) Raw material preparation: remove the bones, tendons, and fat from the buttocks of deer legs, cut them into pieces of about 500 grams, soak them in clean water, remove blood, pollutants, and impurities, and drain them; crush the bamboo fungus and Ganoderma lucidum into fine powder ; 2) Pre-cooking: put the meat into the pot, add water to submerge the meat, add rice vinegar, citric acid, and white wine into the pot by weight, and mix well; heat and cook until the cut surface of the meat is pink and there is no blood Take out and cool; 3) Cutting: According to the technical requirements, cut the meat into the required shape along the muscle fiber by hand or with a cutting machine, and the size is required to be uniform; 4) Tenderization: Weigh the papain according to the parts by weight, dissolve the papain powder with warm water and mix evenly with the cut meat, put it into the pot, and then add the bamboo fungus powder, ganoderma lucidum powder and salt according to the parts by weight , sugar, soy sauce, anise, chili powder, cook at 65°C for 30-40 minutes, heat to boil, then cook on low heat until the soup is almost dry, then stir-fry, finally add monosodium glutamate, curry powder and stir well, Collect juice; 5) Dehydration: After the juice is collected, the meat slices are taken out of the pan, spread to dry, placed on the iron mesh sieve, and sent to the oven for baking; the temperature is controlled at 50-70 degrees, and turned every hour; bake 3- 7 hours, when the meat slices are hardened; 6) Cooling and packaging: the dried venison is cooled rapidly by mechanical exhaust, and after drying, it is the finished product, which is then packaged.