CN105011183A - Dried meat and processing method thereof - Google Patents
Dried meat and processing method thereof Download PDFInfo
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- CN105011183A CN105011183A CN201510384387.XA CN201510384387A CN105011183A CN 105011183 A CN105011183 A CN 105011183A CN 201510384387 A CN201510384387 A CN 201510384387A CN 105011183 A CN105011183 A CN 105011183A
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Abstract
The invention provides dried meat and a processing method thereof, and relates to the field of food manufacture. The method comprises the steps of selecting materials, washing, thoroughly cooking, cooling large pieces of meat, slicing or dicing, adding auxiliaries to fry, steaming, baking, cooking and packaging. According to the method, the process of frying and steaming the dried meat is initially created, escherichia coli is completely killed in the steaming process due to the effect of high-temperature steam, the total amount of bacterial colonies is far less than that of national standard, and the escherichia coli and the total amount of bacterial colonies grow slowly along with growth of time, so that the dried meat can be preserved for 12 months at normal temperature, and the body health of consumers can be greatly protected. Furthermore, the beef can be chewed after being steamed, is as compact as original but not too soft, and is chewy; the auxiliaries can be completely infiltrated into the dried meat when the dried meat is steamed, so that the flavor of the auxiliaries can be organically combined with the flavor of meat, and the dried meat has better taste. The method is simple and easy to implement, can be used for processing dried meat which has longer preservation period, sanitation, health and better taste, and has relatively high market popularization and application values.
Description
Technical field
The present invention relates to food manufacture field, the processing method being specifically related to a kind of jerky and the jerky obtained by the method.
Background technology
Jerky, as a kind of leisure food, has boundless market.Jerky is processed in prior art, be through: select materials, boil, section or grain, frying, dry, cooling, packaging and other steps completes, although the processing method of above-mentioned jerky can produce more delicious jerky, but also there are some problems, mouthfeel is harder, not soft, more important question is that, the jerky that prior art is produced, when dispatching from the factory, its Escherichia coli and total plate count meet relevant national standard, but elongated along with the holding time, corresponding Escherichia coli and total plate count constantly increase, when exceeding state specified standards, then its product is just not suitable for eating again, when product can not eat again, product is not just within the shelf-life, so only have 5 ~ 8 months under adopting the shelf-life shorter normal temperature under the jerky normal temperature of prior art production.
Summary of the invention
The jerky processed for solving above-mentioned jerky processing method keeps the phase short, the technical problem that the mouthfeel of jerky is not soft, the processing method that the invention provides a kind of jerky and the jerky obtained by the method, adopt the technological means of steaming, kill the microorganism mushrooms such as Escherichia coli.
A processing method for jerky, is characterized in that: comprise cleaning of selecting materials, boil, bulk cooling section or grain, fried with adjuvant material system, the step that steams, dry, cool, pack.
A kind of jerky, is characterized in that: adopt above-mentioned processing method to obtain.
The present invention initiates after frying, the operation that jerky is steamed again, the process that steams is by high-temperature vapour effect, thoroughly kill Escherichia coli, total plate count far less than national standard, elongated with the holding time, Escherichia coli and total plate count increases slowly, be 12 months under shelf-life normal temperature, greatly ensure that consumer's is healthy.In addition, after steaming, beef meat can be changed hard, chew motionless shortcoming, allow beef can chew dynamic, keep again beef closely original, unlikely too soft, chew strength.And auxiliary material can be impregnated in jerky completely when steaming, the fragrance of auxiliary material and the fragrance of meat organically combine, and mouthfeel is better.This method is simple and easy to realize, and can process duration of insurance longer, much cleaner, healthy, the better jerky of mouthfeel, have higher marketing and using value.
Detailed description of the invention
Carry out disclosing one by one and being illustrated to the optimal technical scheme in the present invention below:
A processing method for jerky, is characterized in that: comprise cleaning of selecting materials, boil, bulk cooling section or grain, fried with adjuvant material system, the step that steams, dry, cool, pack.
Above-mentioned cleaning process of selecting materials, concrete operations mode is as follows: select the meat meeting the fresh of quarantine request or thaw, and gets rid of fat, manadesma class, and cleans.
Above-mentionedly boil process, be that bulk meat is placed in saucepan, boil 35 ~ 45 minutes.
After cooling, the thin slice or the length of side that are cut into 1.5 ~ 2mm are the particle of 8 ~ 15mm.
The process of above-mentioned fried with adjuvant material, for control at 90 DEG C ~ 100 DEG C by frying pan, puts into auxiliary material and water frying 35 ~ 45min that mass parts ratio is 1/17 ~ 1/13.
When carrying out frying, select drum frying pot.Then temperature controls well, and drum frying pot is heated evenly, and the effect of frying is better.
Auxiliary material comprises fennel powder, five-spice powder, Tea Polyphenols, white sugar, sodium glutamate, maltose, honey, salt.
When needing the meat of frying 100 mass parts, described auxiliary material is the fennel powder of 0.05 ~ 0.15 mass parts; Five-spice powder 0.6 ~ 0.82 mass parts; Nisin 0.008 ~ 0.016 mass parts; D ~ sodium ascorbate 0.03 ~ 0.05 mass parts; Tea Polyphenols 0.01 ~ 0.03 mass parts; White sugar 10 ~ 20 mass parts; 2 ~ 8 mass parts; Sodium glutamate (monosodium glutamate) 0.8 ~ 1.2 mass parts; Pepper powder 0.1 ~ 0.3 mass parts; Beef fine powder 0.3 ~ 0.5 mass parts; I+G flavour nucleotide disodium 0.03 ~ 0.05 mass parts; Sodium lactate 2.2 ~ 3 mass parts; Maltose 3 ~ 7 mass parts; Glycerine 0.4 ~ 0.8 mass parts; Honey 6 ~ 7.4 mass parts; Peameal 0.6 ~ 0.74 mass parts.
The detailed process steamed is: the semi-finished product after frying are put into steamer and steams 20 ~ 40min, steams air pressure 0.25 ~ 0.36MP.
Best steaming time is 28 ~ 32min, and when steaming MP when air pressure is 0.29 ~ 0.31, the best results steamed, best results refers to, mouthfeel is good, kills the effective of Escherichia coli and total plate count.
The process temperature that steams controls very important, and the temperature of steamer is mainly undertaken by the adjustment of steamer air pressure regulating.
A kind of jerky, is characterized in that, adopt technical scheme disclosed in this invention to be made.
When meat boils, just boil as well with meat, overlong time, meat hardens, and the time is too short, and cube meat central part is not boiled.
Frying time controling, with just moisture fried dry, do not have circulating water in pot as well, the time is too short, and the excess moisture of sliced meat/meat grain, meat feels like jelly.Overlong time, moisture overdrying, meat blackening.
When beef selected by the meat in the present invention, dried beef can be obtained by said method, then the dried beef that obtained dried beef is obtained compared to prior art, overcome dried beef fiber obtained in prior art more, not easily chew rotten technical problem.And dried beef is nutritious, delicious flavour.
Protection scope of the present invention is not limited only to the technical scheme disclosed in detailed description of the invention part, all by after jerky frying, then the technical scheme through steaming; jerky is made to become soft; mouthfeel is better, and kills Escherichia coli technical scheme more thoroughly, all falls into protection scope of the present invention.
Claims (10)
1. a processing method for jerky, is characterized in that: comprise cleaning of selecting materials, boil, bulk cooling section or grain, fried with adjuvant material system, the step that steams, dry, cool, pack.
2. the processing method of a kind of jerky according to claim 1, is characterized in that: above-mentionedly boil process, is that bulk meat is placed in saucepan, boils 35 ~ 45 minutes.
3. the processing method of a kind of jerky according to claim 1, is characterized in that: the process of above-mentioned fried with adjuvant material, for control at 90 DEG C ~ 100 DEG C by frying pan, puts into auxiliary material and water frying 35 ~ 45min that mass parts ratio is 1/17 ~ 1/13.
4. the processing method of a kind of jerky according to claim 1 or 3, is characterized in that: when carrying out frying, select drum frying pot.
5. the processing method of a kind of jerky according to claim 1, is characterized in that: auxiliary material comprises fennel powder, five-spice powder, Tea Polyphenols, white sugar, sodium glutamate, maltose, honey, salt.
6. the processing method of a kind of jerky according to claim 5, is characterized in that: when needing the meat of frying 100 mass parts, and described auxiliary material is the fennel powder of 0.05 ~ 0.15 mass parts; Five-spice powder 0.6 ~ 0.82 mass parts; Nisin 0.008 ~ 0.016 mass parts; D ~ sodium ascorbate 0.03 ~ 0.05 mass parts; Tea Polyphenols 0.01 ~ 0.03 mass parts; White sugar 10 ~ 20 mass parts; 2 ~ 8 mass parts; Sodium glutamate (monosodium glutamate) 0.8 ~ 1.2 mass parts; Pepper powder 0.1 ~ 0.3 mass parts; Beef fine powder 0.3 ~ 0.5 mass parts; I+G flavour nucleotide disodium 0.03 ~ 0.05 mass parts; Sodium lactate 2.2 ~ 3 mass parts; Maltose 3 ~ 7 mass parts; Glycerine 0.4 ~ 0.8 mass parts; Honey 6 ~ 7.4 mass parts; Peameal 0.6 ~ 0.74 mass parts.
7. the processing method of a kind of jerky according to the arbitrary claim of claim 1,2,3,5,6, is characterized in that: the detailed process steamed is, the semi-finished product after frying is put into steamer and steams 20 ~ 40min, steams air pressure 0.25 ~ 0.36MP.
8. the processing method of a kind of jerky according to claim 8, is characterized in that: steaming time is 28 ~ 32min, steams MP when air pressure is 0.29 ~ 0.31.
9. a jerky, is characterized in that: adopt claim 1 ~ 8 any one jerky processing method process obtained jerky.
10. a kind of jerky according to claim 9, is characterized in that: beef selected by meat, obtained dried beef.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510384387.XA CN105011183A (en) | 2015-06-30 | 2015-06-30 | Dried meat and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510384387.XA CN105011183A (en) | 2015-06-30 | 2015-06-30 | Dried meat and processing method thereof |
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| CN105011183A true CN105011183A (en) | 2015-11-04 |
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| CN201510384387.XA Pending CN105011183A (en) | 2015-06-30 | 2015-06-30 | Dried meat and processing method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110313571A (en) * | 2019-07-17 | 2019-10-11 | 成都伍田食品有限公司 | A kind of dried yak beef and its production technology |
| CN110447833A (en) * | 2019-09-02 | 2019-11-15 | 湖南城市学院 | A kind of fruity spicy dried beef and preparation method thereof |
Citations (4)
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| CN102613585A (en) * | 2012-04-20 | 2012-08-01 | 郭兴黔 | Processing method of pure nature fresh and delicious beef jerk |
| CN102860522A (en) * | 2012-10-17 | 2013-01-09 | 南充市过江龙食品有限公司 | Beef jerky producing method |
| CN103404883A (en) * | 2013-08-07 | 2013-11-27 | 潮州市华祖工贸有限公司 | Tender jerky preparation method |
| CN104305300A (en) * | 2014-11-06 | 2015-01-28 | 重庆市畜牧科学院 | Preparation method of five-spice-flavor dried duck meat and five-spice-flavor dried duck meat |
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2015
- 2015-06-30 CN CN201510384387.XA patent/CN105011183A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613585A (en) * | 2012-04-20 | 2012-08-01 | 郭兴黔 | Processing method of pure nature fresh and delicious beef jerk |
| CN102860522A (en) * | 2012-10-17 | 2013-01-09 | 南充市过江龙食品有限公司 | Beef jerky producing method |
| CN103404883A (en) * | 2013-08-07 | 2013-11-27 | 潮州市华祖工贸有限公司 | Tender jerky preparation method |
| CN104305300A (en) * | 2014-11-06 | 2015-01-28 | 重庆市畜牧科学院 | Preparation method of five-spice-flavor dried duck meat and five-spice-flavor dried duck meat |
Non-Patent Citations (3)
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| 周选围: "《生物技术概论》", 31 March 2010, 高等教育出版社 * |
| 赵义斌 等: "牦牛犊综合利用的研究1983-1984", 《中国牦牛 》 * |
| 郑友军: "《休闲小食品生产工艺与配方》", 29 February 2000, 中国轻工业出版 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110313571A (en) * | 2019-07-17 | 2019-10-11 | 成都伍田食品有限公司 | A kind of dried yak beef and its production technology |
| CN110447833A (en) * | 2019-09-02 | 2019-11-15 | 湖南城市学院 | A kind of fruity spicy dried beef and preparation method thereof |
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Application publication date: 20151104 |