CN105918923A - Making method of fruit-vegetable composite leisure dried meat slice - Google Patents
Making method of fruit-vegetable composite leisure dried meat slice Download PDFInfo
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- CN105918923A CN105918923A CN201610423464.2A CN201610423464A CN105918923A CN 105918923 A CN105918923 A CN 105918923A CN 201610423464 A CN201610423464 A CN 201610423464A CN 105918923 A CN105918923 A CN 105918923A
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Abstract
The invention provides a making method of a fruit-vegetable composite leisure dried meat slice. The making method includes: step a, pre-treating raw materials; step b, pickling; step 3, mixing; step d, shaping; step e, baking; step f, roasting; step g, cooling; step h, packaging. The raw materials include 80 g of pork, 20 g of chicken, 3-6 g of soybean isolate protein, 5-10 g of egg, 8-15 g of apple, 10-15 g of sweet potato, 0.3-0.5 g of carrageenan, 5-10 g of potato starch, 3-5 g of glutamine transaminase, 0.5-1 g of black pepper, 0.5-1 g of white pepper, 1-3 g of thirteen spice, 1.5-2 g of edible salt, 0.2-0.5 g of composite phosphate and 4-10 g of soft white sugar. Port is used as a main raw material, and glutamine transaminase, carrageenan, soybean isolate protein and potato starch are utilized to improve cross-linking reaction of port. Due to synergism of fruit-vegetable additives, eating quality and nutritional value of the fruit-vegetable composite leisure dried meat slice are improved; the fruit-vegetable composite leisure dried meat slice which is low in fat and balanced in nutrition is developed, a new approach is developed for developing novel dried meat slices, and the making method has wide application and development prospect.
Description
Technical field: the present invention relates to food processing field, particularly relate to a kind of fruits and vegetables and be combined the making of leisure jerky
Method.
Background technology: jerky is a kind of time-honored traditional meat and its processing technology thereof uncomplicated.Long
Since phase, jerky because of its delicious flavour, convenient easily food, can long-time preservation and deeply liked by consumers in general.
But the jerky fat content of produced in conventional processes is too high, it is unfavorable for that people's is balanced in nutrition, along with people live
The raising of level, it is also proposed higher requirement to diet.Therefore, high protein, high dietary-fiber, low fat
The all good NEW TYPE OF COMPOSITE meat products of fat, low cholesterol, less salt, flavour nutrient becomes the active demand of consumer.
Therefore, this type of research and development of products is imperative.
Ipomoea batatas has the function of stronger removing oxygen radical, can delay senility, the generation of pre-anti-cancer and and apple
Fruit collocation use can increase dietary fiber and some other benefit materials.At present with pork as primary raw material, add
Add fruit vegetable nutrient material exploitation fruits and vegetables be combined leisure jerky research be not reported so far.
In view of drawbacks described above, the invention person obtains this creation finally through research for a long time and practice.
Summary of the invention: it is an object of the invention to provide a kind of fruits and vegetables be combined leisure jerky preparation method, in order to gram
Take above-mentioned technological deficiency.
For achieving the above object, the present invention provides a kind of fruits and vegetables to be combined the preparation method of leisure jerky, and this is concrete
Process is:
Step a, pretreatment of raw material；
The fresh pig hind shank bought is cleaned blood stains, finishing, removes visible fat, connective tissue and manadesma；
Pork after cleaning and chicken are cut in cutmixer with 4:1 and are mixed meat gruel shape, cut the meat gruel temperature of the process of mixing
Control below 8 DEG C；Apple, Ipomoea batatas are carried out in boiling water softening of precooking, is ground into pureed, places standby respectively
With；Beating eggs is stirred evenly standby；
Step b, pickles；
On the basis of pork and chicken mixing meat weight, by 1%～1.5% salt, 0.2%～0.4% composite phosphate adds
Enter after mixed meat mixes in stuffing mixer and pickle；
Step c, batch mixing；
By dandelion powder, soft white sugar, soybean protein isolate, carragheen, egg, apple, Ipomoea batatas, paddy ammonia
Amide transaminase, 13 perfume, black pepper, white pepper, farina mix after weighing, and pickle
Good meat gruel fully mixes in stuffing mixer；
Step d, shaping；
The raw material thermal conductivity container package mixed is got up it under the conditions of 48 DEG C after water-bath 30min
Load jerky rifle, uniformly squeeze in the baking tray being pre-coated with a small amount of oil；
Step e, bakes；
The jerky of shaping is put in air dry oven and dry 4h through 60 DEG C, carry out a turn-over every 30min；
Step f, baking；
Bake and transfer to be preheating to baking 6min in the electric oven of 180 DEG C by jerky after terminating, enter every 3min
Turn-over of row；
Step g, cooling；
Jerky after baking is put into chilling room cool down；
Step h, packaging；
When jerky temperature reaches 4 DEG C, vacuum damp-proofing is used to pack.
Above-mentioned fruits and vegetables are combined the basic recipe of leisure jerky manufacturing process, pork 80g, chicken 20g, soybean
Separate albumen 3～6g, egg 5～10g, apple 8～15g, Ipomoea batatas 10～15g, carragheen 0.3～0.5g, horse
Bell sweet potato starch 5～10g, glutamine transaminage 3～5g, black pepper 0.5～1g, white pepper 0.5～1g, 13
Perfume 1～3g, salt 1.5～2g, composite phosphate 0.2～0.5g, soft white sugar 4～10g.The present invention first by apple,
Ipomoea batatas is added in dried pork slice, utilizes glutamine transaminage crosslinking restructuring, and interpolation dietary fiber, soybean are divided
Carrying out nutrition from nutriments such as albumen and modify supplementary, exploitation is a kind of nutritious, and leisure is convenient, and local flavor is only
Spy, the fruits and vegetables of long shelf-life compound leisure jerky.
This invention has the following advantages and feature:
(1) first apple, Ipomoea batatas are added in dried pork slice, develop a kind of fruits and vegetables compound leisure jerky,
It is a kind of nutritious, unique flavor, novel meat products of storage shelf life length；
(2) Ipomoea batatas is cheap, aboundresources, widens Ipomoea batatas application, improves added value of product, tool
There is preferable application and development prospect.
Detailed description of the invention
Being described in further details the present invention below by case study on implementation, this embodiment is only used for this is described
Bright, it does not limit the scope of the invention.
Fruits and vegetables of the present invention are combined the basic recipe of leisure jerky: pork 80g, chicken 20g, soybean separation protein
White 3～6g, egg 5～10g, apple 8～15g, Ipomoea batatas 10～15g, carragheen 0.3～0.5g, potato are formed sediment
Powder 5～10g, glutamine transaminage 3～5g, black pepper 0.5～1g, white pepper 0.5～1g, 13 be fragrant 1～3g,
Salt 1.5～2g, composite phosphate 0.2～0.5g, soft white sugar 4～10g.Fruits and vegetables of the present invention are combined leisure jerky
Preparation method, comprises the following steps:
Step a, pretreatment of raw material；
The fresh pig hind shank bought is cleaned blood stains, finishing, removes visible fat, connective tissue and manadesma；
Pork after cleaning and chicken are cut in cutmixer with 4:1 and are mixed meat gruel shape, cut the meat gruel temperature of the process of mixing
Control below 8 DEG C；Apple, Ipomoea batatas are carried out in boiling water softening of precooking, is ground into pureed, places standby respectively
With；Beating eggs is stirred evenly standby；
Step b, pickles；
On the basis of pork and chicken mixing meat weight, by 1%～1.5% salt, 0.2%～0.4% composite phosphate adds
Enter after mixed meat mixes in stuffing mixer and pickle；
Step c, batch mixing；
By soft white sugar, soybean protein isolate, carragheen, egg, apple, Ipomoea batatas, glutamine transaminage,
13 perfume, black pepper, white pepper, farina mix, with the meat gruel pickled in mixing after weighing
Filling machine fully mixes；
Step d, shaping；
The raw material thermal conductivity container package mixed is got up it under the conditions of 48 DEG C after water-bath 30min
Load jerky rifle, uniformly squeeze in the baking tray being pre-coated with a small amount of oil；
Step e, bakes；
The jerky of shaping is put in air dry oven and dry 4h through 60 DEG C, carry out a turn-over every 30min；
Step f, baking；
Bake and transfer to be preheating to baking 6min in the electric oven of 180 DEG C by jerky after terminating, enter every 3min
Turn-over of row；
Step g, cooling；
Jerky after baking is put into chilling room cool down；
Step h, packaging；
When jerky temperature reaches 4 DEG C, vacuum damp-proofing is used to pack.
The present invention with jerky as carrier, by pork, chicken, soybean protein isolate, farina, egg,
The food materials such as apple, Ipomoea batatas are primary raw material, improve product by the crosslinking recombination of paddy ammonia transaminase and eat
Quality and texture characteristic, develop a kind of fruits and vegetables compound leisure jerky new product, enrich jerky product
Kind, has widened the application of Ipomoea batatas, integrates nutrition, convenience and local flavor, will deeply be disappeared by vast
The favor of the person of expense, has wide application and development prospect.
Moreover, it will be appreciated that although this specification is been described by according to embodiment, but the most each enforcement
Mode only comprises an independent technical scheme, and this narrating mode of specification is only for clarity sake,
Those skilled in the art should be using specification as an entirety, and the technical scheme in each embodiment can also be through
Appropriately combined, form other embodiments that it will be appreciated by those skilled in the art that.
The foregoing is only presently preferred embodiments of the present invention, be merely illustrative for invention, rather than limit
Property processed.Those skilled in the art understands, can be to it in patent of invention requires the spirit and scope limited
Carry out many changes and modifications, even equivalence, but fall within protection scope of the present invention.
Claims (9)
1. fruits and vegetables are combined the preparation method of leisure jerky, it is characterised in that this detailed process is:
Step a, pretreatment of raw material；
The fresh pig hind shank bought is cleaned blood stains, finishing, removes visible fat, connective tissue and manadesma；
Pork after cleaning and chicken are cut in cutmixer with 4:1 and are mixed meat gruel shape；By apple, Ipomoea batatas at boiling water
In carry out softening of precooking, be ground into pureed, place standby respectively；Beating eggs is stirred evenly standby；
Step b, pickles；
On the basis of pork and chicken mixing meat weight, by 1%～1.5% salt, 0.2%～0.4% composite phosphate adds
Enter after mixed meat mixes in stuffing mixer and pickle；
Step c, batch mixing；
By soft white sugar, soybean protein isolate, carragheen, egg, apple, Ipomoea batatas, glutamine transaminage,
13 perfume, black pepper, white pepper, farina mix, with the meat gruel pickled in mixing after weighing
Filling machine fully mixes；
Step d, shaping；
The raw material thermal conductivity container package mixed is got up water-bath under the conditions of 48 DEG C, be loaded into afterwards
Jerky rifle, uniformly squeezes in baking tray；
Step e, bakes；
The jerky of shaping is put in air dry oven and bake；
Step f, baking；
Jerky is transferred to baking in electric oven by baking after terminating；
Step g, cooling；
Jerky after baking is put into chilling room cool down；
Step h, packaging；
Sufficiently cool jerky is packed, preservation at 4 DEG C.
A kind of fruits and vegetables the most as claimed in claim 1 are combined the preparation method of leisure jerky, it is characterised in that
The basic recipe of above-mentioned dried pork slice manufacturing process is: pork 80g, chicken 20g, soybean protein isolate 3～6g,
Egg 5～10g, apple 8～15g, Ipomoea batatas 10～15g, carragheen 0.3～0.5g, farina 5～10g,
Glutamine transaminage 3～5g, black pepper 0.5～1g, white pepper 0.5～1g, 13 are fragrant 1～3g, salt 1.5～2g,
Composite phosphate 0.2～0.5g, soft white sugar 4～10g.
A kind of fruits and vegetables the most as claimed in claim 1 are combined the preparation method of leisure jerky, it is characterised in that
Pretreatment of raw material is, pork is 4:1 with the ratio of chicken；Cut the meat gruel temperature of the process of mixing control 8 DEG C with
Under；Egg uses front cleaning and sterilizing；Apple, Ipomoea batatas are carried out in boiling water softening of precooking, are ground into pureed,
Place standby respectively.
A kind of fruits and vegetables the most as claimed in claim 1 are combined the preparation method of leisure jerky, it is characterised in that
Curing process is, is placed in 4 DEG C of refrigerators and pickles 12h.
A kind of fruits and vegetables the most as claimed in claim 1 are combined the preparation method of leisure jerky, it is characterised in that
Forming process is, will mixing raw material in 48 DEG C of water-bath 30min, after be packed into jerky rifle, uniformly squeeze in advance
Scribble in the baking tray of a small amount of oil.
A kind of fruits and vegetables the most as claimed in claim 1 are combined the preparation method of leisure jerky, it is characterised in that
Baking process is, is put into by the jerky of shaping in air dry oven and dries 4h through 60 DEG C, carries out every 30min
Turn-over.
A kind of fruits and vegetables the most as claimed in claim 1 are combined the preparation method of leisure jerky, it is characterised in that
Cooking process is, transfers to jerky be preheating to baking 6min in the electric oven of 180 DEG C, carries out every 3min
Turn-over.
A kind of fruits and vegetables the most as claimed in claim 1 are combined the preparation method of leisure jerky, it is characterised in that
Cooling procedure is wanted duty stir, make jerky precooling uniform.
A kind of fruits and vegetables the most as claimed in claim 1 are combined the preparation method of leisure jerky, it is characterised in that
Packaging process is, when jerky temperature reaches 4 DEG C, can pack；Employing vacuum damp-proofing is packed, packaging
Shi Wendu is at 15～20 DEG C, and humidity is below 40%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610423464.2A CN105918923A (en) | 2016-06-14 | 2016-06-14 | Making method of fruit-vegetable composite leisure dried meat slice |
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| CN201610423464.2A CN105918923A (en) | 2016-06-14 | 2016-06-14 | Making method of fruit-vegetable composite leisure dried meat slice |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107495163A (en) * | 2017-10-24 | 2017-12-22 | 浙江青莲食品股份有限公司 | The preparation method of jerky |
| CN107495162A (en) * | 2017-10-24 | 2017-12-22 | 浙江青莲食品股份有限公司 | Rock bakes the preparation method of local flavour dried meat |
| CN109077250A (en) * | 2018-09-28 | 2018-12-25 | 南京林业大学 | A kind of processing method of rabbit meat gruel jerky and its rabbit meat dried meat of preparation |
| CN110089702A (en) * | 2019-04-24 | 2019-08-06 | 华南理工大学 | A kind of fruits and vegetables fourth jerky and preparation method thereof |
| CN110447843A (en) * | 2019-09-19 | 2019-11-15 | 盐亭县良永生猪养殖专业合作社 | A kind of processing method of functionality high-calcium vegetable jerky |
| CN110731467A (en) * | 2019-11-25 | 2020-01-31 | 滁州学院 | Formula of health meat paper |
| CN110771811A (en) * | 2019-12-04 | 2020-02-11 | 甘肃畜牧工程职业技术学院 | Composite dried rabbit meat slices and preparation method thereof |
| CN116138406A (en) * | 2023-03-27 | 2023-05-23 | 吉林大学 | Preparation method of black pig smoked and boiled sausage with lentinus edodes, dandelion and polished glutinous rice |
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| CN104256708A (en) * | 2014-10-21 | 2015-01-07 | 贵州大学 | Dried fruit vegetable meat slice and preparation method thereof |
| CN105614734A (en) * | 2016-01-20 | 2016-06-01 | 西南民族大学 | Fruit and vegetable residue dietary fiber-rich dried meat slice and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256708A (en) * | 2014-10-21 | 2015-01-07 | 贵州大学 | Dried fruit vegetable meat slice and preparation method thereof |
| CN105614734A (en) * | 2016-01-20 | 2016-06-01 | 西南民族大学 | Fruit and vegetable residue dietary fiber-rich dried meat slice and preparation method thereof |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107495163A (en) * | 2017-10-24 | 2017-12-22 | 浙江青莲食品股份有限公司 | The preparation method of jerky |
| CN107495162A (en) * | 2017-10-24 | 2017-12-22 | 浙江青莲食品股份有限公司 | Rock bakes the preparation method of local flavour dried meat |
| CN109077250A (en) * | 2018-09-28 | 2018-12-25 | 南京林业大学 | A kind of processing method of rabbit meat gruel jerky and its rabbit meat dried meat of preparation |
| CN110089702A (en) * | 2019-04-24 | 2019-08-06 | 华南理工大学 | A kind of fruits and vegetables fourth jerky and preparation method thereof |
| CN110089702B (en) * | 2019-04-24 | 2023-01-17 | 华南理工大学 | Diced fruit and vegetable dried meat slice and making method thereof |
| CN110447843A (en) * | 2019-09-19 | 2019-11-15 | 盐亭县良永生猪养殖专业合作社 | A kind of processing method of functionality high-calcium vegetable jerky |
| CN110731467A (en) * | 2019-11-25 | 2020-01-31 | 滁州学院 | Formula of health meat paper |
| CN110731467B (en) * | 2019-11-25 | 2023-10-10 | 滁州学院 | Healthy meat paper |
| CN110771811A (en) * | 2019-12-04 | 2020-02-11 | 甘肃畜牧工程职业技术学院 | Composite dried rabbit meat slices and preparation method thereof |
| CN116138406A (en) * | 2023-03-27 | 2023-05-23 | 吉林大学 | Preparation method of black pig smoked and boiled sausage with lentinus edodes, dandelion and polished glutinous rice |
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Application publication date: 20160907 |
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