CN105767733A - Dried meat slices - Google Patents

Dried meat slices Download PDF

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Publication number
CN105767733A
CN105767733A CN201410805995.9A CN201410805995A CN105767733A CN 105767733 A CN105767733 A CN 105767733A CN 201410805995 A CN201410805995 A CN 201410805995A CN 105767733 A CN105767733 A CN 105767733A
Authority
CN
China
Prior art keywords
meat
slices
dried
meat slices
sieve
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201410805995.9A
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Chinese (zh)
Inventor
潘忠珍
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HUANGPING ALIN NATIONAL EMBROIDERY FACTORY
Original Assignee
HUANGPING ALIN NATIONAL EMBROIDERY FACTORY
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by HUANGPING ALIN NATIONAL EMBROIDERY FACTORY filed Critical HUANGPING ALIN NATIONAL EMBROIDERY FACTORY
Priority to CN201410805995.9A priority Critical patent/CN105767733A/en
Publication of CN105767733A publication Critical patent/CN105767733A/en
Pending legal-status Critical Current

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Abstract

The present invention discloses dried meat slices. The dried meat slices are prepared from the following steps: (1) lean meat is selected, the selected meat is put into a clear water to be rinsed, the rinsed meat is cut into thin slices, and 10 kg of the meat slices are prepared for standby applications; and (2) 50-80 g of white sugar, 80-100 g of mango juice, 5-10 g of cooking wine, 0.7-0.75 kg of soy sauce, 25-30 g of eggs, 20-22 g of white pepper powder, 20-23 g of monosodium glutamate, and 0.5-0.8 g of sodium nitrite are put into the meat slices to be stirred evenly, the meat slices are pickled for 15-20 min, the pickled meat slices are spread and attached on an iron sieve for baking, after the meat slices are dried, the dried meat slices are taken out and cut into 10-15 cm square blocks, then the meat blocks are put into the sieve to be baked using a charcoal oven for 2-3 minutes to obtain the dried meat slices, the dried meat slices are taken out to be cooled, and the cooled dried meat slices are packaged. The dried meat slices are easy to eat and free of starch, the chewiness and raw meat flavor of dried pork slices are ensured, and the dried meat slices are suitable in dry and wet degrees, and moderate in softness and hardness.

Description

A kind of jerky
Technical field
The present invention relates to meat products, specifically a kind of jerky.
Background technology
A kind of meat that jerky is is major ingredient with Carnis Sus domestica.Current jerky adopts traditional handicraft mostly, selects fresh lean meat to cut into slices, and adds natural perfume material and fish juice, forms through several working procedure processing.Jerky taste is held concurrently and is oppressed two fresh U.S.s, one of indispensable flavouring agent in fish juice jerky especially.But owing to technique and raw material are essentially identical, jerky kind on the market is comparatively single, and the taste demand that the jerky of developing new product variety is further fastidious to meet people, there are the market demand and economic worth.
Summary of the invention
It is desirable to provide a kind of jerky, this jerky has the mouthfeel of uniqueness.
Technical scheme: a kind of jerky, is prepared by following methods:
(1) select fresh pig hind shank, remove fat meat, stay lean meat to put in clear water and rinse 10~15 minutes, be cut into 1.5~2cm thin slice, prepare 10kg sliced meat standby;
(2) with white sugar 50-80g, Sucus Mangiferae indicae 80-100g, cooking wine 5-10g, soy sauce 0.7-0.75kg, egg 25-30g, white pepper powder 20-22g, monosodium glutamate 20-23g, sodium nitrite 0.5-0.8g, put in sliced meat and stir, pickle 15-20min, sliced meat are sticked and toasts on ferrum sieve, take out after drying, be cut into the square of 10-15cm, place in sieve and toast with charcoal burner, baking 2~3 minutes jerky, can pack after taking out cooling;
During baking, adding iron plate in the middle of sieve and stove fire, sieve is unsettled, from stove fire 6-8cm.
The jerky instant bagged of the present invention, is suitable for many people and eats, be not added with starch, it is ensured that dried pork slice to chew strength and former meat fragrant, and the dry and wet degree of jerky is suitable for, neither too hard, nor too soft.Meanwhile, the jerky of the present invention also has the delicate fragrance of Fructus Mangifera Indicae, pleasant aroma, more appetite stimulator concurrently.
Detailed description of the invention
Embodiment 1: being prepared by following methods of described jerky:
(1) select fresh pig hind shank, remove fat meat, stay lean meat to put in clear water and rinse 10 minutes, be cut into 2cm thin slice, prepare 10kg sliced meat standby;
(2) with white sugar 50g, Sucus Mangiferae indicae 100g, cooking wine 10g, soy sauce 0.7kg, egg 30g, white pepper powder 22g, monosodium glutamate 23g, sodium nitrite 0.5g, put in sliced meat and stir, pickle 20min, sliced meat are sticked and toasts on ferrum sieve, take out after drying, be cut into the square of 10cm, place in sieve and toast with charcoal burner, baking 2~3 minutes jerky, can pack after taking out cooling;
During baking, adding iron plate in the middle of sieve and stove fire, sieve is unsettled, from stove fire 6-8cm.
Embodiment 2: being prepared by following methods of described jerky:
(1) select fresh pig hind shank, remove fat meat, stay lean meat to put in clear water and rinse 15 minutes, be cut into 1.5 thin slices, prepare 10kg sliced meat standby;
(2) with white sugar 80g, Sucus Mangiferae indicae 80g, cooking wine 5g, soy sauce 0.75kg, egg 30g, white pepper powder 20g, monosodium glutamate 20g, sodium nitrite 0.8g, put in sliced meat and stir, pickle 20min, sliced meat are sticked and toasts on ferrum sieve, take out after drying, be cut into the square of 15cm, place in sieve and toast with charcoal burner, baking 2~3 minutes jerky, can pack after taking out cooling;
During baking, adding iron plate in the middle of sieve and stove fire, sieve is unsettled, from stove fire 6-8cm.

Claims (1)

1. a jerky, is characterized in that: being prepared by following methods of described jerky:
(1) select fresh pig hind shank, remove fat meat, stay lean meat to put in clear water and rinse 10~15 minutes, be cut into 1.5~2cm thin slice, prepare 10kg sliced meat standby;
(2) with white sugar 50-80g, Sucus Mangiferae indicae 80-100g, cooking wine 5-10g, soy sauce 0.7-0.75kg, egg 25-30g, white pepper powder 20-22g, monosodium glutamate 20-23g, sodium nitrite 0.5-0.8g, put in sliced meat and stir, pickle 15-20min, sliced meat are sticked and toasts on ferrum sieve, take out after drying, be cut into the square of 10-15cm, place in sieve and toast with charcoal burner, baking 2~3 minutes jerky, can pack after taking out cooling;
During baking, adding iron plate in the middle of sieve and stove fire, sieve is unsettled, from stove fire 6-8cm.
CN201410805995.9A 2014-12-23 2014-12-23 Dried meat slices Pending CN105767733A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410805995.9A CN105767733A (en) 2014-12-23 2014-12-23 Dried meat slices

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410805995.9A CN105767733A (en) 2014-12-23 2014-12-23 Dried meat slices

Publications (1)

Publication Number Publication Date
CN105767733A true CN105767733A (en) 2016-07-20

Family

ID=56386353

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410805995.9A Pending CN105767733A (en) 2014-12-23 2014-12-23 Dried meat slices

Country Status (1)

Country Link
CN (1) CN105767733A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109123457A (en) * 2018-08-27 2019-01-04 佛山科学技术学院 A kind of chicken breast meat and preparation method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100303718B1 (en) * 1999-08-12 2001-09-13 이상윤 Method of making the instant rehydration dried pork
CN102150877A (en) * 2011-03-21 2011-08-17 福建省农业科学院农业工程技术研究所 Method for preparing selenium-rich dried pork slices by utilizing selenium-rich edible fungus powder
CN103271366A (en) * 2013-06-18 2013-09-04 四川农业大学 Preparation method of novel dried pork slice
CN103315321A (en) * 2013-06-24 2013-09-25 浙江卓旺农业科技有限公司 Processing method of fruit-flavor dried goose slices
CN103637222A (en) * 2013-11-26 2014-03-19 华中农业大学 Bean dreg dried meat slices and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100303718B1 (en) * 1999-08-12 2001-09-13 이상윤 Method of making the instant rehydration dried pork
CN102150877A (en) * 2011-03-21 2011-08-17 福建省农业科学院农业工程技术研究所 Method for preparing selenium-rich dried pork slices by utilizing selenium-rich edible fungus powder
CN103271366A (en) * 2013-06-18 2013-09-04 四川农业大学 Preparation method of novel dried pork slice
CN103315321A (en) * 2013-06-24 2013-09-25 浙江卓旺农业科技有限公司 Processing method of fruit-flavor dried goose slices
CN103637222A (en) * 2013-11-26 2014-03-19 华中农业大学 Bean dreg dried meat slices and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
赵庆华: "《农家科学致富400法》", 31 October 1986, 金盾出版社 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109123457A (en) * 2018-08-27 2019-01-04 佛山科学技术学院 A kind of chicken breast meat and preparation method thereof

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Application publication date: 20160720