CN104997039A - Crystal dried meat and manufacturing method thereof - Google Patents
Crystal dried meat and manufacturing method thereof Download PDFInfo
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- CN104997039A CN104997039A CN201510394381.0A CN201510394381A CN104997039A CN 104997039 A CN104997039 A CN 104997039A CN 201510394381 A CN201510394381 A CN 201510394381A CN 104997039 A CN104997039 A CN 104997039A
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Abstract
The present invention discloses a crystal dried meat and a manufacturing method thereof. A membranization process is added to the original dried meat manufacturing process, and the membranization process includes the following steps: mixing starch with edible salt or salt substitutes, adding water and stirring to obtain a uniform mixed slurry, perfusing the mixed slurry into a mould, putting dried meat into the mixed slurry, then placing the mould in a high temperature water bath to enable the mixed slurry to be gelatinized, and finally removing the mould and cutting the dried meat into desired shapes. The membranization steps enable the starch to form transparent gels on the surface the dried meat, which can effectively improve the storage stability of the dried meat products, prevent the deterioration of color and luster of the dried meat during storage, and improve the storage time of the dried meat.
Description
Technical field
The present invention relates to a kind of dried meat product and processing method thereof, particularly relate to a kind of crystal jerky and preparation method thereof.
Background technology
Dried meat product is typical leisure food, the dark favor by consumers in general.The meat making jerky comprises beef, mutton, pork, rabbit meat etc.Usually the method for protecting look can be adopted to show good color and luster to make goods when making jerky; but due to blood residual in meat raw material and the osmosis of myoserum in long term storage; cause the color and luster of jerky with the increase of storage time deterioration; have a strong impact on the organoleptic quality of goods, cause goods occur false denaturalization phenomenon and produce waste.At present, jerky is all the intensification preventing jerky color by adding color stabilizer when making, but color stabilizer belongs to food additives, along with the enhancing of consumer health's consciousness, increasing consumer is more ready to select few interpolation or does not add the meat products of food additives, thereby produces this patent.
Summary of the invention
The object of the present invention is to provide a kind of preparation method that just can prevent the crystal jerky of jerky color burn without the need to adding color stabilizer, the jerky appearance that the method obtains is transparent.
For achieving the above object, the inventive method adds membranization step between the modulation step and sterilisation step of traditional jerky manufacture craft, described membranization step is: take starch and salt/salt substitute, add water after being mixed to stir into and mix slurry uniformly, by the perfusion of mixing slurry in mould, then cutlet/block is placed in mixing slurry, then mould is placed in high temperature bath and makes its gelation, remove mould, meat is cut into required form.
Further, described salt substitute is the mixture of salt and food-grade potassium chloride and natrium malicum.
Further, described salt substitute is after by food-grade potassium chloride and natrium malicum, 1:1 ~ 1:2 mixes in mass ratio, then with salt in mass ratio 1:1 ~ 3:1 mix and obtain.
Further, the addition of described salt/salt substitute is 1.0% ~ 2.0% of starch quality.
Further, the mixed powder of starch and salt/salt substitute is 3:6.5 ~ 3:8 with the mass ratio added water.
Further, the described high temperature bath that is placed in by mould refers to mould is placed in 90 ~ 98 DEG C of water-bath 30 ~ 90min.
Further, adopt in modulation step and first pickle 24 ~ 48h, then 85 ~ 96 DEG C of stew in soy sauce 20 ~ 50min, also can according to product needed, after stew in soy sauce 110 ~ 160 DEG C fried.
Further, sterilisation step adopts and jerky is placed in pressure cooker at 121 DEG C of sterilization 25 ~ 40min.
Present invention also offers the crystal jerky obtained by said method.
The present invention makes starch form clear gel at meat surface by membranization step, effectively can improve the storage-stable of dried meat product, the deterioration of jerky color and luster in storage can be prevented when not adding color stabilizer, and the storage time of jerky can be improved, effectively reduce the use of anticorrisive agent.In addition, the jerky appearance obtained by the present invention is glittering and translucent, and mouthfeel is unique.In addition, the outer field starch film of jerky of the present invention can as required, enhanced nutrient and functional components.
Below in conjunction with embodiment, the present invention is described in further detail.
Detailed description of the invention
The making that embodiment 1 crystal beef is dry
(1) cutting of raw meat: get foreshank, be cut to strip;
(2) modulation of dried beef: beef bar is placed in and pickles cylinder and pickle 40h, then at 90 DEG C of stew in soy sauce 40min;
(3) membranization: be that 1.5% of starch quality takes starch and salt by the addition of salt, after being mixed, be that 3:6.7 adds water by the mass ratio of mixed powder and water, after stirring into uniform starch slurry, manually perfusion is in plastic casing, then is put in starch slurry by beef bar, then after plastic casing being sealed, be placed in 95 DEG C of water-bath 60min and make its gelation, finally peel plastic casing off, beef is cut into required shape;
(4) sterilization: by the dried beef vacuum packaging after cutting, then be placed in cannery retort at 121 DEG C of sterilization 35min.
The making of embodiment 2 crystal dried mutton
(1) cutting of raw meat: get sheep hind shank, be cut to bulk after finishing;
(2) modulation of dried mutton: mutton chop be placed in and pickle cylinder and pickle 30h, then 96 DEG C of stew in soy sauce 35min, be then placed in 120 DEG C of fried 3min of oil cauldron;
(3) membranization: be that 1.8% of starch quality takes starch and salt substitute by the addition of salt substitute, after being mixed, be that 3:7 adds water by the mass ratio of mixed powder and water, after stirring into uniform starch slurry, in manual perfusion to centrifuge tube with cover, then mutton chop is placed in starch slurry, centrifuge tube is placed in 98 DEG C of water-bath 70min and makes its gelation, finally the mutton after gelation is poured out from centrifuge tube, and be cut into required shape; Described salt substitute is after by food-grade potassium chloride and natrium malicum, 2:3 mixes in mass ratio, then with salt in mass ratio 13:5 mix and obtain;
(4) sterilization: by the dried mutton vacuum packaging after cutting, then be placed in cannery retort at 121 DEG C of sterilization 30min.
Embodiment 3
(1) cutting of raw meat: get sheep hind shank, be cut to bulk after finishing;
(2) modulation of dried mutton: mutton chop is placed in and pickles cylinder and pickle 32h, then at 96 DEG C of stew in soy sauce 36min, be then placed in 120 DEG C of fried 2.5min of oil cauldron;
(3) membranization: be that 1.7% of starch quality takes starch and salt substitute by the addition of salt substitute, after being mixed, be that 3:7 adds water by the mass ratio of mixed powder and water, after stirring into uniform starch slurry, add the AA (arachidonic acid) of the DHA (DHA) and 0.4% accounting for starch quality 0.2% again, in manual perfusion to centrifuge tube with cover, again mutton chop is placed in starch slurry, centrifuge tube is placed in 98 DEG C of water-bath 40min and makes its gelation, finally the mutton after gelation is poured out from centrifuge tube, and be cut into required shape, described salt substitute is after by food-grade potassium chloride and natrium malicum, 2:3 mixes in mass ratio, then with salt in mass ratio 12:5 mix and obtain,
(4) sterilization: by the dried mutton vacuum packaging after cutting, then be placed in cannery retort at 121 DEG C of sterilization 30min.
Claims (7)
1. a preparation method for crystal jerky, comprises the cutting of raw meat, modulation, sterilisation step, and described modulation step comprises pickles and stew in soy sauce, it is characterized in that: between modulation step and sterilisation step, add membranization step,
Described membranization step is: take starch and salt/salt substitute, add water after being mixed to stir into and mix slurry uniformly, by the perfusion of mixing slurry in mould, again cutlet/block is put in mixing slurry, then mould is placed in high temperature bath and makes its gelation, remove mould, meat is cut into required form.
2. the preparation method of crystal jerky according to claim 1, is characterized in that: described salt substitute is the mixture of salt and food-grade potassium chloride and natrium malicum.
3. the preparation method of crystal jerky according to claim 2, is characterized in that: described salt substitute is after by food-grade potassium chloride and natrium malicum, 1:1 ~ 1:2 mixes in mass ratio, then with salt in mass ratio 1:1 ~ 3:1 mix and obtain.
4. the preparation method of crystal jerky according to claim 1, is characterized in that: the addition of described salt/salt substitute is 1.0% ~ 2.0% of starch quality.
5. the preparation method of crystal jerky according to claim 1, is characterized in that: the mixed powder of starch and salt/salt substitute is 3:6.5 ~ 3:8 with the mass ratio added water.
6. the preparation method of crystal jerky according to claim 1, is characterized in that: the described high temperature bath that is placed in by mould refers to mould is placed in 90 ~ 98 DEG C of water-bath 30 ~ 90min.
7. the crystal jerky obtained by any one method in claim 1-6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510394381.0A CN104997039A (en) | 2015-07-07 | 2015-07-07 | Crystal dried meat and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510394381.0A CN104997039A (en) | 2015-07-07 | 2015-07-07 | Crystal dried meat and manufacturing method thereof |
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| CN104997039A true CN104997039A (en) | 2015-10-28 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510394381.0A Pending CN104997039A (en) | 2015-07-07 | 2015-07-07 | Crystal dried meat and manufacturing method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1596751A (en) * | 2004-08-27 | 2005-03-23 | 山东大学 | Granular food combined with frozen coated article and its making method |
| CN103300388A (en) * | 2013-06-19 | 2013-09-18 | 马同金 | Production method of convenient crystal sliced meat |
| CN104432149A (en) * | 2014-11-18 | 2015-03-25 | 吴青平 | Man-made preserved egg prepared by pork jelly and meat balls, as well as preparation method thereof |
-
2015
- 2015-07-07 CN CN201510394381.0A patent/CN104997039A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1596751A (en) * | 2004-08-27 | 2005-03-23 | 山东大学 | Granular food combined with frozen coated article and its making method |
| CN103300388A (en) * | 2013-06-19 | 2013-09-18 | 马同金 | Production method of convenient crystal sliced meat |
| CN104432149A (en) * | 2014-11-18 | 2015-03-25 | 吴青平 | Man-made preserved egg prepared by pork jelly and meat balls, as well as preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 范海: "《经典孕产妇营养餐》", 31 January 2015, 中国人口出版社 * |
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Application publication date: 20151028 |
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