CN104432122A - Preserved donkey meat and preparation method thereof - Google Patents
Preserved donkey meat and preparation method thereof Download PDFInfo
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- CN104432122A CN104432122A CN201410609803.7A CN201410609803A CN104432122A CN 104432122 A CN104432122 A CN 104432122A CN 201410609803 A CN201410609803 A CN 201410609803A CN 104432122 A CN104432122 A CN 104432122A
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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
-
- 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
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
Abstract
The invention relates to preserved donkey meat and a preparation method thereof. Donkey meat is taken as the raw material of the preserved donkey meat, and the preserved donkey meat is prepared from the donkey meat, 2-8 parts by weight of sugar, 2-6 parts by weight of salt, 2-6 parts by weight of honey, 2-8 parts by weight of aginomoto, 2-6 parts by weight of eggs, 2-7 parts by weight of fish sauce, 2-6 parts of parts by weight of sodium isoascorbate, 1-5 parts by weight of spice and 0.1-0.2 part by weight of zinc. The preparation method actually comprises the steps: cutting pickled meat loafs into slices, cooking after rolling, next, freezing the meat slices, slicing, roasting, packaging and sterilizing to obtain the preserved donkey meat. The optimal preparation process is obtained after a plurality of researches; on one hand, the nutrition of the preserved donkey meat can be guaranteed, and on the other hand, the instant food which can be conveniently eaten by consumers also can be obtained; besides, the raw material of the preserved donkey meat is the two-high and two-low donkey meat, and therefore, the preserved donkey meat has higher nutritive value than those of dried beef and dried pork, is convenient to eat and meets the requirements of people on high-nutritive preserved meat.
Description
Technical field
The present invention relates to food and food processing technology field, specifically, relate to a kind of with donkey meat be raw material jerky and production method thereof.
Background technology
Meat product is one of food of comparatively liking of people always, its dewatering drying is people to meat processing the earliest and storage practice, jerky, jerky, dried meat floss that particularly prepared by China's traditional handicraft have processing method simple, be easy to store and transport, instant advantage, be that a kind of being suitable for is transported for long-distance and the long-term meat products preserved.
Along with the development of food industry, various meat product is as dried beef, and the life of people has been enriched in the appearance of the carnivorous food such as dried pork.But utilize meat fine and smooth, high protein, homoamino acid, low fat, the donkey meat of low cholesterol is the donkey jerky that raw material is made, and yet there are no record.
In addition, various types of jerky is very many on food products market, but at present, all adds anticorrisive agent and antioxidant in many jerkys, the interpolation of anticorrisive agent and antioxidant is the shelf-life in order to extend jerky, occurs fading, the situation of brown stain after preventing the oxygen in jerky ingress of air.When first time toasts, raw material is baked into curing food, a large amount of Free water that raw tissue inside is contained are evaporated, it is inner that the condiment added in the process of pickling, anticorrisive agent, antioxidant also infiltrate raw material accordingly, anticorrisive agent generally adopts nitrite, and antioxidant generally adopts sodium isoascorbate, but nitrite can be converted to inferior ammonium nitrate under certain conditions, inferior ammonium nitrate is a kind of carcinogen, has great harm to human body; And antioxidant easily causes the illnesss such as prostate cancer.But in existing jerky manufacturing process, in order to extend the shelf-life of jerky, with the addition of anticorrisive agent and antioxidant, and anticorrisive agent and antioxidant have great harm to human body.
Based on above-mentioned defect, the present invention relates to one and utilize meat fine and smooth, high protein, homoamino acid, low fat, the donkey meat of low cholesterol is the donkey jerky that raw material is made, and provides the preparation method of this donkey jerky preservative free and antioxidant.
Summary of the invention
Content of the present invention is to provide a kind of donkey jerky made for raw material with donkey meat and preparation method thereof.
Donkey jerky of the present invention is made up of the raw material of following weight portion: the donkey meat of 70 ~ 90 weight portions, the sugar of 2 ~ 8 weight portions, the salt of 2 ~ 6 weight portions, the honey of 2 ~ 6 weight portions, the monosodium glutamate of 2 ~ 8 weight portions, the egg of 2 ~ 6 weight portions, the fish sauce of 2 ~ 7 weight portions, the sodium isoascorbate of 2 ~ 6 weight portions, the spice of 1 ~ 5 weight portion.
For increasing the nutritional labeling of donkey jerky, described raw material also comprises zinc salt) 0.1 ~ 0.2 weight portion; The food grade zinc salt that described zinc salt can select this area conventional, preferred food product level zinc chloride.
Wherein, described donkey meat can select various edible donkey meat, comprises various position, various types of donkey meat, as frozen meat, and fresh meat etc.
Described sugar, salt, monosodium glutamate and fish sauce are all flavorings, the wherein unique flavor of fish sauce, its local flavor mainly comprises delicate flavour and saline taste, fish sauce is raw material with small fish and shrimp, through pickled, ferment, temper after the very delicious juice of a kind of taste of obtaining, not only can seasoning, and containing 17 seed amino acids, nutritious.
The Main Function of described honey is the mouthfeel and the sensory modalities that regulate jerky, and donkey jerky can be made to survey outward appearance more moist, mouthfeel is stronger.
The Main Function of described egg is the soft property strengthening jerky, regulates mouthfeel.
The spice that described spice can select this area conventional, generally can select according to taste, and in the present invention, special proposition adopts fennel, capsicum and Chinese cassia tree; The spice of following weight proportion can be adopted: fennel: capsicum: Chinese cassia tree=1:1:2.
Preferably, described donkey jerky is made up of the raw material of following weight portion: the donkey meat of 70 ~ 85 weight portions, the sugar of 2 ~ 6 weight portions, the salt of 2 ~ 4 weight portions, the honey of 2 ~ 4 weight portions, the monosodium glutamate of 2 ~ 6 weight portions, the egg of 2 ~ 4 weight portions, the fish sauce of 2 ~ 5 weight portions, the sodium isoascorbate of 2 ~ 4 weight portions, the spice of 1 ~ 3 weight portion, and food-grade zinc chloride 0.1 weight portion.
Preferred, described donkey jerky is made up of the raw material of following weight portion: the donkey meat of 75 weight portions, the sugar of 2 ~ 4 weight portions, the salt of 2 ~ 3 weight portions, the honey of 2 ~ 3 weight portions, the monosodium glutamate of 2 ~ 4 weight portions, the egg of 3 ~ 4 weight portions, the fish sauce of 4 ~ 5 weight portions, the sodium isoascorbate of 3 ~ 4 weight portions, the spice of 2 weight portions, and food-grade zinc chloride 0.1 weight portion.
Wherein, described spice is fennel, capsicum and Chinese cassia tree, and its weight proportion is fennel: capsicum: Chinese cassia tree=1:1:2;
The present invention also provides the preparation method of above-mentioned donkey jerky.
Preparation method of the present invention comprises the following steps:
1) condiment is mixed, add the 0.1-0.2 times of water that quality is condiment gross mass, mix, get donkey meat, meat is divided into 2.5 ~ 3 jin/block, inject deployed auxiliary material, then pickle 4 hours at 4 ~ 6 DEG C;
2) pickle rear section, every sheet thickness is 1cm;
3) tumbling, tumbling time is 4 hours;
4) boiling, temperature is 90 ~ 100 DEG C, and brew time is 2 ~ 2.5 hours boiling maturations;
5) by freezing for well-done sliced meat, being then cut into area is 15 ~ 30cm
2size, thickness is the sliced meat of 0.5cm;
6) under natural conditions, dried by sliced meat, then toast, temperature is 140 DEG C ~ 300 DEG C, baking time 5s ~ 300s;
7) cool, then vacuum packaging;
8) sterilizing.
Wherein, donkey meat of the present invention is each breeding ass meat, as selected freezing donkey meat, but adopts cold frozen ass meat, is to ensure the local flavor of product, can thaw in the following ways: adopt mode that flowing water thaws to thaw frozen meat, thawing time is 18 ~ 24h; As adopted fresh meat, also using cold water flush, removing watery blood;
Step 1) in, adopt pickling machine to be injected in cube meat by condiment, by the stripping and slicing of above-mentioned donkey meat, then injecting condiment is to enable condiment better contact with meat interior tissue, thus reaches more tasty effect; Low-temperature salting ensure that Fresh & Tender in Texture and ensures that meat never degenerates.Process raw material being made curing food utilizes the principle of diffusion to penetrate into the inside of raw material some flavorings, simultaneously, the water activity of raw tissue inside reduces, osmotic pressure raises, generally sliced meat are cut into less sheet ratio to be easier to reach and to pickle effect preferably, but present invention employs the technical scheme of pickling joint, such advantage improves utilization of materials and industrial efficiency.In addition, in order to ensure to pickle effect, condiment injection is entered in bulk donkey meat.
Step 2) in, for ensureing industrial efficiency, described section selects slicer to carry out.
Step 3) in, the method that described tumbling can adopt this area conventional is carried out, can manually or Mechanical Method carry out, be guarantee industrial efficiency, tumbler can be adopted to carry out tumbling;
Step 4) in, described donkey jerky raw material, owing to soaking in cold water or rinsing, has taken out watery blood, and when therefore boiling in pot, blood foam is little, easily removes; Described boiling can be carried out as follows: donkey meat is placed in pot, after boiling, elimination blood foam adds cold water again in pot, kettle temperature is declined and stirs cube meat, meat is boiled to pull out time ripe dry in the air cool stand-by, described boiling can be carried out as follows: add 3 ~ 5 times that cold water is meat during boiling in pot, heat is 30 ~ 60 minutes, temperature reaches 93 DEG C ~ 95 DEG C, cold water is added after first time elimination blood foam, in pot, temperature drops to 80 DEG C ~ 90 DEG C, again heats to 95 DEG C ~ 100 DEG C: the method for cube meat elimination blood foam of so heating, lower the temperature, stir repeatedly at least twice;
Step 5) carry out as follows: well-done sliced meat are loaded in stainless steel mould, for reducing the possibility of pork frostbite, first put freezing 5 ~ 10h in the refrigerating chamber of-2 ~ 5 DEG C into, then quick freezing repository quick-frozen is put into, the quick-frozen time is 5 ~ 8h, quick-frozen central temperature-30 ~-18 DEG C, taking out and being cut into area is 15 ~ 30cm
2size, thickness is the sliced meat of 0.5cm; Wherein, described section adopts freezing-microtome to carry out.
Step 6) in, moisture (22-40%) a large amount of in also preserving in curing food, in the process of baking, while in curing food, portion of water obtains evaporation, the a large amount of albuminous degenerations contained in curing food, contained by it, the conformation of active site of protein molecular structure changes, and then reaches half-mature state.
Step 7) in, described cooling be by baking after curing food be cooled to 25-35 DEG C, with instant packed; Vacuum-packed Main Function is deoxygenation, to be conducive to preventing curing food from going bad, its principle is: because the activity of food Biodeterioration primarily of microorganism causes, and the existence of most of microbe (as yeast and mold) needs oxygen, and vacuum packaging utilizes this principle exactly, take out with the intracellular oxygen of curing food in packaging bag, make microorganism lose " environment of existence " and then prevent it from going bad.
In addition, vacuum packaging is except suppressing microbial growth contained by curing food and breeding, another critical function prevents it to be oxidized, because containing a large amount of unrighted acid in most of meat product, the effect that unrighted acid is subject to oxygen can be oxidized, and makes it spoiled, rotten, in addition, oxidation also makes vitamin A and C loss, and the unstable material in curing food pigment, by the effect of oxygen, makes its colour-darkening.So vacuum packaging can prevent curing food from going bad effectively, keeps its color and nutritive value.
Step 8) in, the sterilization method that described sterilizing can adopt this area conventional, but consider and pack, therefore preferably following sterilization method: water kills, at 121 DEG C, band packaging under 0.18 ~ 0.2MPa condition, sterilization time is 35min.
Process raw material being made curing food utilizes the principle of diffusion to penetrate into the inside of raw material some flavorings, and meanwhile, the water activity of raw tissue inside reduces, and osmotic pressure raises, and in order to ensure to pickle effect, condiment injection entered in bulk donkey meat.
In the present invention, the process of pickling effectively can control growth and the activity of the inner harmful microorganism of raw material or spoilage organisms, improves the anti-corrosive properties of raw material, strengthens the water-retaining property of raw material, caking property, and the color stablizing raw material.
Specifically, the preparation method of this clearly demarcated described donkey jerky, comprises the following steps:
1) mixed by condiment, get cold frozen ass meat, adopt the flowing water mode of thawing to thaw the frozen meat of bulk, thawing time is 24h; Condiment is mixed, adds the 0.1-0.2 times of water that quality is condiment gross mass, mix; Meat is divided into 2.5 ~ 3 jin/block, the auxiliary material that freezing conditions hemostasis is deployed, pickling a temperature is 4 ~ 6 DEG C;
2) microtome is used after 4 hours, every sheet 1cm;
3) tumbling, tumbling time is 4 hours;
4) boiling, 3 ~ 5 times that cold water is meat are added in pot during boiling, heat is 30 ~ 60 minutes, temperature reaches 93 DEG C ~ 95 DEG C, cold water is added after first time elimination blood foam, in pot, temperature drops to 80 DEG C ~ 90 DEG C, again heats to 95 DEG C ~ 100 DEG C: the method for cube meat elimination blood foam of so heating, lower the temperature, stir repeatedly at least twice;
5) well-done sliced meat are put into freezing 5 ~ 10h in the refrigerating chamber of-2 ~ 5 DEG C, then put into quick freezing repository quick-frozen, the quick-frozen time is 5 ~ 8h, quick-frozen central temperature-30 ~-18 DEG C, and it is 15 ~ 30cm that taking-up freezing-microtome is cut into area
2size, thickness is the sliced meat of 0.5cm; ; 6) under natural conditions, dried by meat, then start baking, roasting plant is roasting dried meat machine, and temperature is 140 DEG C ~ 300 DEG C, baking time 5s ~ 300s;
7) cool, packaging;
8) sterilizing: and at 121 DEG C, under 0.18 ~ 0.2MPa condition, be with packaging sterilizing, sterilization time is 35min.
Boiling after rear section tumbling pickled by cube meat by preparation method provided by the invention, then that sliced meat are freezing, section, toasts and packs, obtains product after sterilization.The feature of its preparation method mainly contain following some:
1) the cold water thawing time described in is 18 ~ 24 hours, 3 ~ 5 times that cold water is meat are added in pot during boiling, heat is 30 ~ 60 minutes, temperature reaches 93 DEG C ~ 95 DEG C, add temperature in cold water pot after first time elimination blood foam and drop to 80 DEG C ~ 90 DEG C, again heat to 95 DEG C ~ 100 DEG C: the method for cube meat elimination blood foam of so heating, lower the temperature, stir repeatedly at least twice, ensures that cube meat boiling height is more complete, enhance sterilization effect simultaneously.
2) salting period described in extends to 4 hours, make spice and auxiliary material more tasty, donkey jerky taste is more delicious.
3) this jerky raw material is the donkey meat of " two high two low ", and than dried beef, dried pork slice has higher nutritive value, and instant edible, meet the demand of people to high nutritious jerky.
The present invention, through large quantifier elimination, draws optimum manufacture craft, can ensure the nutrition of donkey jerky on the one hand, can also obtain the ready-to-eat food facilitating consumer to eat.
Accompanying drawing explanation
Fig. 1 is for convenience of instant donkey jerky production technological process.
Detailed description of the invention
Further describe the present invention below in conjunction with specific embodiment, advantage and disadvantage of the present invention will be more clear along with description.But embodiment is only exemplary, does not form any restriction to scope of the present invention.It will be understood by those skilled in the art that and can modify to the details of technical solution of the present invention and form or replace down without departing from the spirit and scope of the present invention, but these amendments and replacement all fall within the scope of protection of the present invention.
Embodiment 1
Take raw material: 70kg donkey meat, 4kg sugar, 3kg salt, 2kg honey, 1kg monosodium glutamate, 4kg egg, 5kg fish sauce, 1kg additive sodium isoascorbate, 1kg spice fennel, 1kg capsicum, 1kg Chinese cassia tree, and 0.1 weight portion zinc chloride.
Click concrete steps and prepare donkey jerky of the present invention:
1) adopt the flowing water mode of thawing to thaw the frozen meat of bulk, thawing time is 24h;
2) after having thawed, meat is divided into 2.8 jin/block, the auxiliary material that freezing conditions hemostasis is deployed, pickling a temperature is 5 DEG C;
3) pickle with microtome after 4 hours, every sheet 1cm;
4) tumbling, tumbling time is 4 hours;
5) start boiling after 4 hours, add 3 times that cold water is meat, temperature reaches 93 DEG C, and add the cold water of incarnation 1 times after first time elimination blood foam, in pot, temperature declines, and again heats to 95 DEG C: so 3 times repeatedly, brew time is 2.5 hours;
6) loaded in stainless steel mould by sliced meat good for tumbling, put freezing 6h in the refrigerating chamber of-2 DEG C into, then put into quick freezing repository quick-frozen, the quick-frozen time is 6h, quick-frozen central temperature-18 DEG C, and it be thickness is 0.5cm, 27cm that taking-up freezing-microtome cuts out area
2the sliced meat of size;
7) meat starts baking after drying, and roasting plant is roasting dried meat machine, and temperature is 240 DEG C, baking time 150s;
8) cooling vacuum packaging, and at 121 DEG C, under 0.18 ~ 0.2MPa condition, be with packaging sterilizing, sterilization time is 35min.
Embodiment 2
Take raw material: 85kg donkey meat, 2kg sugar, 4kg salt, 2kg honey, 4kg monosodium glutamate, 3kg egg, 3.5kg fish sauce, 1.5kg arabo-ascorbic acid, 1kg fennel, 1kg capsicum, 1kg Chinese cassia tree, and 0.1kg zinc chloride.
Donkey jerky of the present invention is prepared by following concrete steps:
1) adopt the flowing water mode of thawing to thaw the frozen meat of bulk, thawing time is 18h;
2) after having thawed, meat is divided into 3 jin/block, the auxiliary material that freezing conditions hemostasis is deployed, pickling a temperature is 4 DEG C;
3) pickle with microtome after 4 hours, every sheet 1cm;
4) tumbling, tumbling time is 4 hours;
5) start boiling after 4 hours, add 3 times that cold water is meat, temperature reaches 95 DEG C, and add the cold water of incarnation 1 times after first time elimination blood foam, in pot, temperature declines, and again heats to 98 DEG C: so 3 times repeatedly, brew time is 3 hours;
6) loaded in stainless steel mould by sliced meat good for tumbling, put freezing 6h in the refrigerating chamber of-2 DEG C into, then put into quick freezing repository quick-frozen, the quick-frozen time is 6h, quick-frozen central temperature-25 DEG C, and it is 0.5cm that taking-up freezing-microtome cuts out thickness, and area is 27cm
2the sliced meat of size;
7) meat starts baking after drying, and roasting plant is roasting dried meat machine, and temperature is 240 DEG C, baking time 150s;
8) cooling vacuum packaging, and at 121 DEG C, under 0.18 ~ 0.2MPa condition, be with packaging sterilizing, sterilization time is 35min.
The present invention adopts above-mentioned manufacture craft, can ensure the nutrition of donkey jerky on the one hand, can also obtain the ready-to-eat food facilitating consumer to eat.
Claims (10)
1. a jerky, it is characterized in that, described jerky, is made up of the raw material of following weight portion for raw material with donkey meat: the donkey meat of 70 ~ 90 weight portions, the sugar of 2 ~ 8 weight portions, the salt of 2 ~ 6 weight portions, the honey of 2 ~ 6 weight portions, the monosodium glutamate of 2 ~ 8 weight portions, the egg of 2 ~ 6 weight portions, the fish sauce of 2 ~ 7 weight portions, the sodium isoascorbate of 2 ~ 6 weight portions, the spice of 1 ~ 5 weight portion.
2. jerky as claimed in claim 1, it is characterized in that, the raw material of described donkey jerky also comprises zinc 0.1 ~ 0.2 weight portion; Described spice is fennel, capsicum and Chinese cassia tree.
3. jerky as claimed in claim 2, it is characterized in that, described zinc is food grade zinc chloride; Described spice adopts the spice of following weight proportion: fennel: capsicum: Chinese cassia tree=1:1:2.
4. the jerky as described in as arbitrary in claim 1-3, it is characterized in that, described donkey jerky is made up of the raw material of following weight portion: the donkey meat of 70 ~ 85 weight portions, the sugar of 2 ~ 6 weight portions, the salt of 2 ~ 4 weight portions, the honey of 2 ~ 4 weight portions, the monosodium glutamate of 2 ~ 6 weight portions, the egg of 2 ~ 4 weight portions, the fish sauce of 2 ~ 5 weight portions, the sodium isoascorbate of 2 ~ 4 weight portions, the spice of 1 ~ 3 weight portion, and food grade zinc chloride 0.1 weight portion.
5. the jerky as described in as arbitrary in claim 1-4, it is characterized in that, described donkey jerky is made up of the raw material of following weight portion: the donkey meat of 75 ~ 90 weight portions, the sugar of 2 ~ 4 weight portions, the salt of 2 ~ 3 weight portions, the honey of 2 ~ 3 weight portions, the monosodium glutamate of 2 ~ 4 weight portions, the egg of 3 ~ 4 weight portions, the fish sauce of 4 ~ 5 weight portions, the additive of 3 ~ 4 weight portions, the spice of 2 ~ 4 weight portions, and food-grade zinc chloride 0.1 weight portion.
6. the preparation method of the jerky as described in as arbitrary in claim 1-5, is characterized in that, comprise the following steps:
1) condiment is mixed, add the 0.1-0.2 times of water that quality is condiment gross mass, mix, get donkey meat, meat is divided into 2.5 ~ 3 jin/block, inject deployed auxiliary material, then pickle 4 hours at 4 ~ 6 DEG C;
2) pickle rear section, every sheet thickness is 1cm;
3) tumbling, tumbling time is 4 hours;
4) boiling, temperature is 90 ~ 100 DEG C, and brew time is 2 ~ 2.5 hours boiling maturations;
5) by freezing for well-done sliced meat, being then cut into area is 15 ~ 30cm
2size, thickness is the sliced meat of 0.5cm;
6) under natural conditions, dried by sliced meat, then toast, temperature is 140 DEG C ~ 300 DEG C, baking time 5s ~ 300s;
7) cool, then vacuum packaging;
8) sterilizing.
7. preparation method as claimed in claim 6, it is characterized in that, step 4) in, described boiling is carried out as follows: add 3 ~ 5 times that cold water is meat during boiling in pot, heating is 30 ~ 60 minutes, and temperature reaches 93 DEG C ~ 95 DEG C, adds cold water after first time elimination blood foam, in pot, temperature drops to 80 DEG C ~ 90 DEG C, again heats to 95 DEG C ~ 100 DEG C: the method for cube meat elimination blood foam of so heating, lower the temperature, stir repeatedly at least twice.
8. preparation method as claimed in claim 6, it is characterized in that, step 5) carry out as follows: well-done sliced meat are loaded in stainless steel mould, put freezing 5 ~ 10h in the refrigerating chamber of-2 ~ 5 DEG C into, then quick freezing repository quick-frozen is put into, the quick-frozen time is 5 ~ 8h, quick-frozen central temperature-30 ~-18 DEG C, and taking out and being cut into area is 15 ~ 30cm
2size, thickness is the sliced meat of 0.5cm.
9. preparation method as claimed in claim 5, is characterized in that, step 8) in, described sterilizing is carried out as follows: at 121 DEG C, and band packaging under 0.18 ~ 0.2MPa condition, sterilization time is 35min.
10. the preparation method as described in claim 5-9, is characterized in that, comprises the following steps:
1) mixed by condiment, get cold frozen ass meat, adopt the flowing water mode of thawing to thaw the frozen meat of bulk, thawing time is 24h; Condiment is mixed, adds the 0.1-0.2 times of water that quality is condiment gross mass, mix; Meat is divided into 2.5 ~ 3 jin/block, the auxiliary material that freezing conditions hemostasis is deployed, pickling a temperature is 4 ~ 6 DEG C;
2) microtome is used after 4 hours, every sheet 1cm;
3) tumbling, tumbling time is 4 hours;
4) boiling, 3 ~ 5 times that cold water is meat are added in pot during boiling, heat is 30 ~ 60 minutes, temperature reaches 93 DEG C ~ 95 DEG C, cold water is added after first time elimination blood foam, in pot, temperature drops to 80 DEG C ~ 90 DEG C, again heats to 95 DEG C ~ 100 DEG C: the method for cube meat elimination blood foam of so heating, lower the temperature, stir repeatedly at least twice;
5) well-done sliced meat are put into freezing 5 ~ 10h in the refrigerating chamber of-2 ~ 5 DEG C, then put into quick freezing repository quick-frozen, the quick-frozen time is 5 ~ 8h, quick-frozen central temperature-30 ~-18 DEG C, and it is 15 ~ 30cm that taking-up freezing-microtome is cut into area
2size, thickness is the sliced meat of 0.5cm; ; 6) under natural conditions, dried by meat, then start baking, roasting plant is roasting dried meat machine, and temperature is 140 DEG C ~ 300 DEG C, baking time 5s ~ 300s;
7) cool, packaging;
8) sterilizing: and at 121 DEG C, under 0.18 ~ 0.2MPa condition, be with packaging sterilizing, sterilization time is 35min.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211902A (en) * | 2015-11-14 | 2016-01-06 | 靖江市亿泰食品有限公司 | A kind of rod chilli honeydew dried pork slice preparation method |
| CN105231307A (en) * | 2015-11-19 | 2016-01-13 | 淄博永辰环境影响评价有限公司 | Method for preparing donkey meat food |
| CN107334087A (en) * | 2017-08-29 | 2017-11-10 | 安徽王家坝生态农业有限公司 | Flavouring processing method in a kind of boiled salted duck manufacturing process |
| CN108835537A (en) * | 2018-07-23 | 2018-11-20 | 沈阳禾农农业科技开发有限公司 | The production method for improving Fresh Grade Breast piece |
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| CN1757318A (en) * | 2005-11-04 | 2006-04-12 | 山东师范大学 | Preserved meat fillet, and its preparing method |
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| CN1559293A (en) * | 2004-02-14 | 2005-01-05 | 程海林 | Instant cooked meat of donkey, and its prodn. method |
| CN1757318A (en) * | 2005-11-04 | 2006-04-12 | 山东师范大学 | Preserved meat fillet, and its preparing method |
| CN101467705A (en) * | 2007-12-27 | 2009-07-01 | 天津市中英保健食品有限公司 | Method for producing preserved meat |
| CN101473971A (en) * | 2009-01-15 | 2009-07-08 | 刘宏华 | Shafu dried meat |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105211902A (en) * | 2015-11-14 | 2016-01-06 | 靖江市亿泰食品有限公司 | A kind of rod chilli honeydew dried pork slice preparation method |
| CN105231307A (en) * | 2015-11-19 | 2016-01-13 | 淄博永辰环境影响评价有限公司 | Method for preparing donkey meat food |
| CN107334087A (en) * | 2017-08-29 | 2017-11-10 | 安徽王家坝生态农业有限公司 | Flavouring processing method in a kind of boiled salted duck manufacturing process |
| CN108835537A (en) * | 2018-07-23 | 2018-11-20 | 沈阳禾农农业科技开发有限公司 | The production method for improving Fresh Grade Breast piece |
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|---|---|
| CN104432122B (en) | 2018-04-27 |
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