CN106071918A - A kind of sootiness Carnis caprae seu ovis dried meat and preparation method thereof - Google Patents
A kind of sootiness Carnis caprae seu ovis dried meat and preparation method thereof Download PDFInfo
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- CN106071918A CN106071918A CN201610691606.3A CN201610691606A CN106071918A CN 106071918 A CN106071918 A CN 106071918A CN 201610691606 A CN201610691606 A CN 201610691606A CN 106071918 A CN106071918 A CN 106071918A
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- caprae seu
- seu ovis
- carnis caprae
- moringa
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- 241000283898 Ovis Species 0.000 title claims abstract description 79
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 241000220215 Moringa Species 0.000 claims abstract description 75
- 235000011347 Moringa oleifera Nutrition 0.000 claims abstract description 75
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 claims abstract description 13
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 11
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 11
- 241000287828 Gallus gallus Species 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
- 210000004681 ovum Anatomy 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 11
- 239000000052 vinegar Substances 0.000 claims abstract description 11
- 235000021110 pickles Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 239000000843 powder Substances 0.000 claims description 37
- 238000003756 stirring Methods 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 235000013372 meat Nutrition 0.000 claims description 16
- 210000003205 muscle Anatomy 0.000 claims description 15
- 238000007598 dipping method Methods 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
- 108091005804 Peptidases Proteins 0.000 claims description 10
- 239000004365 Protease Substances 0.000 claims description 10
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 10
- 239000000470 constituent Substances 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 238000004321 preservation Methods 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- 210000000582 semen Anatomy 0.000 claims description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 5
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 5
- 239000004743 Polypropylene Substances 0.000 claims description 5
- 239000011425 bamboo Substances 0.000 claims description 5
- 210000000988 bone and bone Anatomy 0.000 claims description 5
- 210000001217 buttock Anatomy 0.000 claims description 5
- 235000019504 cigarettes Nutrition 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 239000000446 fuel Substances 0.000 claims description 5
- 239000011121 hardwood Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 210000001087 myotubule Anatomy 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- IPCSVZSSVZVIGE-UHFFFAOYSA-N palmitic acid group Chemical group C(CCCCCCCCCCCCCCC)(=O)O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims description 5
- 239000004033 plastic Substances 0.000 claims description 5
- 229920003023 plastic Polymers 0.000 claims description 5
- -1 polypropylene Polymers 0.000 claims description 5
- 229920001155 polypropylene Polymers 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 239000002023 wood Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract description 2
- 238000011321 prophylaxis Methods 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 9
- 241001330002 Bambuseae Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 241000282894 Sus scrofa domesticus Species 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 230000000391 smoking effect Effects 0.000 description 2
- 235000019687 Lamb Nutrition 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of sootiness Carnis caprae seu ovis dried meat and preparation method thereof, in parts by weight, this sootiness Carnis caprae seu ovis dried meat includes following raw material: 100 parts of Carnis caprae seu ovis, rice vinegar 20 ~ 22 parts, Oleum sesami 2 ~ 4 parts, white sugar 1 ~ 2 part, edible salt 2 ~ 4 parts, natural potpourri 0.2 ~ 0.5 part, Moringa enzymolysis solution 5 10 parts, 4 ~ 8 parts of soy sauce, 2 ~ 5 parts of Ovum Gallus domesticus album, Petiolus Trachycarpi oil are appropriate.Novelty of the present invention is added Moringa enzymolysis solution and is pickled, and adds the auxiliary that rice vinegar impregnates, completely eliminated the smell of mutton of Carnis caprae seu ovis, makes the Carnis caprae seu ovis dried meat prepared disclosure satisfy that the eating requirements of more consumer；Adding Moringa enzymolysis solution to pickle, also make the Carnis caprae seu ovis dried meat prepared Fresh & Tender in Texture loose, mouthfeel is finer and smoother；Meanwhile, the Carnis caprae seu ovis dried meat prepared after Moringa enzymolysis solution is pickled, except possessing QI invigorating YIN nourishing, warm middle qi-restoratives, appetizing is good for beyond the multiple efficacies such as power, more for special efficacies such as prophylaxis of hypertension, prevention diabetes.Materials pure natural of the present invention, without adding the additive such as synthetic spice and pigment, nutrient health.
Description
Technical field
The present invention relates to a kind of sootiness Carnis caprae seu ovis dried meat and preparation method thereof, belong to food processing technology field.
Background technology
Jerky because of its unique flavor, nutritious, carry instant, it has also become the snacks that more and more consumers are doted on
Present good merchantable brand with tourism, but leading position, based food occuping market, butcher's shop is Carnis Sus domestica paving and dried beef.
Carnis caprae seu ovis contains abundant nutritional labeling, is the excellent tonic product dispeled cold winter, has various health care functions.But Carnis caprae seu ovis has
Smell of mutton, and the workability of Carnis caprae seu ovis is not as good as beef and Carnis Sus domestica, causes the kind of Carnis caprae seu ovis dried meat on market and quantity to lack.It addition, city
Slanghter processing of lamb product on field is the most single, how based on burning, roasting, halogen product, it has not been convenient to carry, it is impossible to meet people to nature
The demand of local flavor, needs enrich constantly Carnis caprae seu ovis goods kind and local flavor, has deep love for mutton food meeting consumer.
Summary of the invention
It is an object of the invention to overcome the deficiencies in the prior art, it is provided that a kind of sootiness Carnis caprae seu ovis dried meat, it is characterised in that with weight
Amount part meter, this sootiness Carnis caprae seu ovis dried meat includes following raw material:
100 parts of Carnis caprae seu ovis, rice vinegar 20 ~ 22 parts, Oleum sesami 2 ~ 4 parts, white sugar 1 ~ 2 part, edible salt 2 ~ 4 parts, natural potpourri 0.2
~ 0.5 part, Moringa enzymolysis solution 5-10 part, 4 ~ 8 parts of soy sauce, 2 ~ 5 parts of Ovum Gallus domesticus album, Petiolus Trachycarpi oil appropriate；
Wherein, described Carnis caprae seu ovis, select gigot, buttocks fresh meat, carry out picking a bone and remove that muscle is strong, white muscle, fat, use preservative film bag
Wrap up in, standby；
Described natural potpourri, by Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi, Semen Myristicae in 1:1:1:1 ratio powder process after, uniformly mixing and
Become；
Described Moringa enzymolysis solution is prepared from by following methods: leaf of Moringa was pulverized 80 mesh sieves and obtained leaf of Moringa powder, adds leaf of Moringa
The water of 3-10 times of weight of powder, stirs, and is heated to 85 DEG C and maintains 10min, be then cooled to 30-50 DEG C, adds leaf of Moringa powder
The protease of 0.1% weight, stirs enzymolysis 0.5-3h under 100-300rpm rotating speed, filter removal solid constituent and obtain Moringa enzymolysis solution,
Cold preservation is standby.
Present invention also offers the preparation method of sootiness Carnis caprae seu ovis dried meat, it is characterised in that comprise the following steps:
(1) finishing dipping: take 100 parts of Carnis caprae seu ovis, cuts in bulk by Carnis caprae seu ovis according to muscle natural structure, and clear water puts into 20 after rinsing ~
22 portions of rice vinegars impregnate 2 ~ 3h；
(2) frozen section: drained away the water by the block Carnis caprae seu ovis after dipping, puts into-3 ~ 5 DEG C of refrigerating chamber freezing 5 ~ 6h and takes out, utilize
Microtome is cut into 2 ~ 3mm thin slice along muscle fiber direction, obtains Carnis caprae seu ovis thin slice；
(3) enzymolysis Moringa: leaf of Moringa was pulverized 80 mesh sieves and obtained leaf of Moringa powder, adds the water of leaf of Moringa 3-10 times of weight of powder, stirring
Uniformly, it is heated to 85 DEG C and maintains 10min, be then cooled to 30-50 DEG C, add the protease of leaf of Moringa powder 0.1% weight, 100-
Stirring enzymolysis 0.5-3h under 300rpm rotating speed, filter removal solid constituent and obtain Moringa enzymolysis solution, cold preservation is standby；
(4) pickle: take Oleum sesami 2 ~ 4 parts, white sugar 1 ~ 2 part, edible salt 2 ~ 4 parts, natural potpourri 0.2 ~ 0.5 part, Moringa
After enzymolysis solution 5-10 part, 4 ~ 8 parts of soy sauce, 2 ~ 5 parts of Ovum Gallus domesticus album, mix homogeneously, add Carnis caprae seu ovis thin slice, fully turn uniformly, then exist
160 ~ 180min is pickled at 25 ~ 30 DEG C；
(5) stand sieve sootiness: the Carnis caprae seu ovis thin slice pickled fitly is laid in and is coated with on palmitic bamboo sieve, put into sootiness
Room, makees fuel with hard wood or wood flour, and room temperature keeps 65-70 DEG C, sootiness 20 ~ 24h, sootiness to sliced meat embrittlement, sliced meat with
Sieve adhesion is separately；
(6) cooling packing: the Carnis caprae seu ovis dried meat of processed is carried out natural cooling, then packs with polypropylene plastics pocket evacuation, obtain cigarette
Smoked Carnis caprae seu ovis dried meat finished product；
Wherein, described natural potpourri, by Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi, Semen Myristicae in 1:1:1:1 ratio powder process after, uniformly mix
Conjunction forms.
The present invention compared with prior art, has the advantage that
A, by sootiness, color development effect can be promoted, make the Carnis caprae seu ovis dried meat prepared from having distinctive smoking color in appearance；From mouthfeel
Give the smoked flavor that Carnis caprae seu ovis dried meat is special, promote its fragrance；Meanwhile, in terms of preservation, the smoke components of smoking process penetrates into sheep
Inside meat, can effectively prevent its fat oxidation, sterilizing, prevent putrid and deteriorated, make Carnis caprae seu ovis dried meat more resistant to storage；
B, novelty of the present invention are added Moringa enzymolysis solution and are pickled, and add the auxiliary that rice vinegar impregnates, completely eliminated Carnis caprae seu ovis
Smell of mutton, makes the Carnis caprae seu ovis dried meat prepared disclosure satisfy that the eating requirements of more consumer；Add Moringa enzymolysis solution to pickle, also make system
The standby Carnis caprae seu ovis dried meat obtained is Fresh & Tender in Texture loose, and mouthfeel is finer and smoother；Meanwhile, the Carnis caprae seu ovis dried meat prepared after Moringa enzymolysis solution is pickled,
Except possessing QI invigorating YIN nourishing, warm middle qi-restoratives, it is unexpected, more for prophylaxis of hypertension, prevention diabetes that the multiple efficacies such as power are good in appetizing
Deng special efficacy；
C, materials pure natural of the present invention, without adding the additive such as synthetic spice and pigment, nutrient health.
Detailed description of the invention
Below in conjunction with instantiation, technical scheme is described further.
Embodiment 1:
A kind of sootiness Carnis caprae seu ovis dried meat, is made up of the raw material of following weight (kg):
Carnis caprae seu ovis 100, rice vinegar 20, Oleum sesami 2.5, white sugar 1, edible salt 2, natural potpourri 0.2, Moringa enzymolysis solution 5, soy sauce
4, Ovum Gallus domesticus album 2, Petiolus Trachycarpi oil are appropriate.
Wherein, described Carnis caprae seu ovis, select gigot, buttocks fresh meat, carry out picking a bone and remove that muscle is strong, white muscle, fat, use preservative film
Parcel, standby.
Described natural potpourri, by Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi, Semen Myristicae in 1:1:1:1 ratio powder process after, uniformly mix
Conjunction forms.
Described described Moringa enzymolysis solution is prepared from by following methods: leaf of Moringa was pulverized 80 mesh sieves and obtained leaf of Moringa powder,
Add the water of 3 times of weight of leaf of Moringa powder, stir, be heated to 85 DEG C and maintain 10min, be then cooled to 30 DEG C, add Moringa
The protease of leaf powder 0.1% weight, stirs enzymolysis 3h under 100rpm rotating speed, filter removal solid constituent and obtain Moringa enzymolysis solution, cold preservation
Standby.
The preparation method of described sootiness Carnis caprae seu ovis dried meat, comprises the following steps:
(1) finishing dipping: according to muscle natural structure, Carnis caprae seu ovis is cut in bulk, clear water puts into dipping 2.5h in rice vinegar after rinsing；
(2) frozen section: drained away the water by the block Carnis caprae seu ovis after dipping, puts into-2 DEG C of refrigerating chamber freezing 6h and takes out, utilize section
Machine is cut into 2mm thin slice along muscle fiber direction；
(3) enzymolysis Moringa: leaf of Moringa was pulverized 80 mesh sieves and obtained leaf of Moringa powder, adds the water of 3 times of weight of leaf of Moringa powder, and stirring is all
Even, it is heated to 85 DEG C and maintains 10min, be then cooled to 30 DEG C, add the protease of leaf of Moringa powder 0.1% weight, 100rpm rotating speed
Lower stirring enzymolysis 3h, filters removal solid constituent and obtains Moringa enzymolysis solution, and cold preservation is standby；
(4) pickle: by Oleum sesami, white sugar, edible salt, natural potpourri, Moringa enzymolysis solution, soy sauce, Ovum Gallus domesticus album mix homogeneously
After, add Carnis caprae seu ovis thin slice, after fully turning uniformly, at 28 DEG C, pickle 170min；
(5) stand sieve sootiness: the Carnis caprae seu ovis thin slice pickled fitly is laid in and is coated with on palmitic bamboo sieve, put into sootiness
Room, makees fuel with hard wood or wood flour, and room temperature keeps 65 DEG C, sootiness 22h, and to sliced meat embrittlement, sliced meat separate with sieve adhesion
?；
(6) cooling packing: the Carnis caprae seu ovis dried meat of processed is carried out natural cooling, then packs with polypropylene plastics pocket evacuation, obtain cigarette
Smoked Carnis caprae seu ovis dried meat finished product.
Embodiment 2:
A kind of sootiness Carnis caprae seu ovis dried meat, is made up of the raw material of following weight (kg):
Carnis caprae seu ovis 100, rice vinegar 21, Oleum sesami 3, white sugar 1.3, edible salt 3, natural potpourri 0.4, Moringa enzymolysis solution 10 parts,
Soy sauce 6, Ovum Gallus domesticus album 4, Petiolus Trachycarpi oil are appropriate.
Wherein, described Carnis caprae seu ovis, select gigot, buttocks fresh meat, carry out picking a bone and remove that muscle is strong, white muscle, fat, use preservative film
Parcel, standby.
Described potpourri, by Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi, Semen Myristicae in 1:1:1:1 ratio powder process after, uniformly mixing and
Become.
Described described Moringa enzymolysis solution is prepared from by following methods: leaf of Moringa was pulverized 80 mesh sieves and obtained leaf of Moringa powder,
Add the water of 10 times of weight of leaf of Moringa powder, stir, be heated to 85 DEG C and maintain 10min, be then cooled to 50 DEG C, add Moringa
The protease of leaf powder 0.1% weight, stirs enzymolysis 0.5h under 300rpm rotating speed, filter removal solid constituent and obtain Moringa enzymolysis solution, cold
Hide standby.
The preparation method of described sootiness Carnis caprae seu ovis dried meat, comprises the following steps:
(1) finishing dipping: according to muscle natural structure, Carnis caprae seu ovis is cut in bulk, clear water puts into dipping 3h in rice vinegar after rinsing；
(2) frozen section: drained away the water by the block Carnis caprae seu ovis after dipping, puts into-3 DEG C of refrigerating chamber freezing 5h and takes out, utilize section
Machine is cut into 3mm thin slice along muscle fiber direction；
(3) enzymolysis Moringa: leaf of Moringa was pulverized 80 mesh sieves and obtained leaf of Moringa powder, adds the water of 10 times of weight of leaf of Moringa powder, and stirring is all
Even, it is heated to 85 DEG C and maintains 10min, be then cooled to 50 DEG C, add the protease of leaf of Moringa powder 0.1% weight, 300rpm rotating speed
Lower stirring enzymolysis 0.5h, filters removal solid constituent and obtains Moringa enzymolysis solution, and cold preservation is standby；
(4) pickle: after Oleum sesami, white sugar, edible salt, monosodium glutamate, glass gall, potpourri, soy sauce, Ovum Gallus domesticus album mixed dissolution, add
Enter Carnis caprae seu ovis thin slice, after fully turning uniformly, at 28 DEG C, pickle 175min；
(5) stand sieve sootiness: the Carnis caprae seu ovis thin slice pickled fitly is laid in and is coated with on palmitic bamboo sieve, put into sootiness
Room, makees fuel with hard wood or wood flour, and room temperature keeps 70 DEG C, sootiness 21h, and to sliced meat embrittlement, sliced meat separate with sieve adhesion
?；
(6) cooling packing: the Carnis caprae seu ovis dried meat of processed is carried out natural cooling, then packs with polypropylene plastics pocket evacuation, obtain cigarette
Smoked Carnis caprae seu ovis dried meat finished product.
Embodiment 3:
A kind of sootiness Carnis caprae seu ovis dried meat, is made up of the raw material of following weight (kg):
Carnis caprae seu ovis 100, rice vinegar 22, Oleum sesami 3, white sugar 1.8, edible salt 3.5, natural potpourri 0.5, Moringa enzymolysis solution 8 parts,
Soy sauce 7, Ovum Gallus domesticus album 4, Petiolus Trachycarpi oil are appropriate.
Wherein, described Carnis caprae seu ovis, select gigot, buttocks fresh meat, carry out picking a bone and remove that muscle is strong, white muscle, fat, use preservative film
Parcel, standby.
Described potpourri, by Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi, Semen Myristicae in 1:1:1:1 ratio powder process after, uniformly mixing and
Become.
Described described Moringa enzymolysis solution is prepared from by following methods: leaf of Moringa was pulverized 80 mesh sieves and obtained leaf of Moringa powder,
Add the water of 8 times of weight of leaf of Moringa powder, stir, be heated to 85 DEG C and maintain 10min, be then cooled to 40 DEG C, add Moringa
The protease of leaf powder 0.1% weight, stirs enzymolysis 2h under 200rpm rotating speed, filter removal solid constituent and obtain Moringa enzymolysis solution, cold preservation
Standby.
The preparation method of described sootiness Carnis caprae seu ovis dried meat, comprises the following steps:
(1) finishing dipping: according to muscle natural structure, Carnis caprae seu ovis is cut in bulk, clear water puts into dipping 3h in rice vinegar after rinsing；
(2) frozen section: drained away the water by the block Carnis caprae seu ovis after dipping, puts into-3 DEG C of refrigerating chamber freezing 5.5h and takes out, and utilization is cut
Sheet machine is cut into 2mm thin slice along muscle fiber direction；
(3) enzymolysis Moringa: leaf of Moringa was pulverized 80 mesh sieves and obtained leaf of Moringa powder, adds the water of 8 times of weight of leaf of Moringa powder, and stirring is all
Even, it is heated to 85 DEG C and maintains 10min, be then cooled to 40 DEG C, add the protease of leaf of Moringa powder 0.1% weight, 200rpm rotating speed
Lower stirring enzymolysis 2h, filters removal solid constituent and obtains Moringa enzymolysis solution, and cold preservation is standby；
(4) pickle: after Oleum sesami, white sugar, edible salt, monosodium glutamate, glass gall, potpourri, soy sauce, Ovum Gallus domesticus album mixed dissolution, add
Enter Carnis caprae seu ovis thin slice, after fully turning uniformly, at 30 DEG C, pickle 165min；
(5) stand sieve sootiness: the Carnis caprae seu ovis thin slice pickled fitly is laid in and is coated with on palmitic bamboo sieve, put into sootiness
Room, makees fuel with hard wood or wood flour, and room temperature keeps 65 DEG C, sootiness 23h, and to sliced meat embrittlement, sliced meat separate with sieve adhesion
?；
(6) cooling packing: the Carnis caprae seu ovis dried meat of processed is carried out natural cooling, then packs with polypropylene plastics pocket evacuation, obtain cigarette
Smoked Carnis caprae seu ovis dried meat finished product.
Claims (3)
1. a sootiness Carnis caprae seu ovis dried meat, it is characterised in that in parts by weight, this sootiness Carnis caprae seu ovis dried meat includes following raw material:
100 parts of Carnis caprae seu ovis, rice vinegar 20 ~ 22 parts, Oleum sesami 2 ~ 4 parts, white sugar 1 ~ 2 part, edible salt 2 ~ 4 parts, natural potpourri 0.2
~ 0.5 part, Moringa enzymolysis solution 5-10 part, 4 ~ 8 parts of soy sauce, 2 ~ 5 parts of Ovum Gallus domesticus album, Petiolus Trachycarpi oil appropriate；
Described Carnis caprae seu ovis, selects gigot, buttocks fresh meat, carries out picking a bone and remove that muscle is strong, white muscle, fat, wraps up with preservative film, standby
With；
Described natural potpourri, by Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi, Semen Myristicae in 1:1:1:1 ratio powder process after, uniformly mixing and
Become；
Described Moringa enzymolysis solution is prepared from by following methods: leaf of Moringa was pulverized 80 mesh sieves and obtained leaf of Moringa powder, adds leaf of Moringa
The water of 3-10 times of weight of powder, stirs, and is heated to 85 DEG C and maintains 10min, be then cooled to 30-50 DEG C, adds leaf of Moringa powder
The protease of 0.1% weight, stirs enzymolysis 0.5-3h under 100-300rpm rotating speed, filter removal solid constituent and obtain Moringa enzymolysis solution,
Cold preservation is standby.
2. the preparation method of a sootiness Carnis caprae seu ovis dried meat as claimed in claim 1, it is characterised in that comprise the following steps:
(1) finishing dipping: take 100 parts of Carnis caprae seu ovis, cuts in bulk by Carnis caprae seu ovis according to muscle natural structure, and clear water puts into 20 after rinsing ~
22 portions of rice vinegars impregnate 2 ~ 3h；
(2) frozen section: drained away the water by the block Carnis caprae seu ovis after dipping, puts into-3 ~ 5 DEG C of refrigerating chamber freezing 5 ~ 6h and takes out, utilize
Microtome is cut into 2 ~ 3mm thin slice along muscle fiber direction, obtains Carnis caprae seu ovis thin slice；
(3) enzymolysis Moringa: leaf of Moringa was pulverized 80 mesh sieves and obtained leaf of Moringa powder, adds the water of leaf of Moringa 3-10 times of weight of powder, stirring
Uniformly, it is heated to 85 DEG C and maintains 10min, be then cooled to 30-50 DEG C, add the protease of leaf of Moringa powder 0.1% weight, 100-
Stirring enzymolysis 0.5-3h under 300rpm rotating speed, filter removal solid constituent and obtain Moringa enzymolysis solution, cold preservation is standby；
(4) pickle: take Oleum sesami 2 ~ 4 parts, white sugar 1 ~ 2 part, edible salt 2 ~ 4 parts, natural potpourri 0.2 ~ 0.5 part, Moringa
After enzymolysis solution 5-10 part, 4 ~ 8 parts of soy sauce, 2 ~ 5 parts of Ovum Gallus domesticus album, mix homogeneously, add Carnis caprae seu ovis thin slice, fully turn uniformly, then exist
160 ~ 180min is pickled at 25 ~ 30 DEG C；
(5) stand sieve sootiness: the Carnis caprae seu ovis thin slice pickled fitly is laid in and is coated with on palmitic bamboo sieve, put into sootiness
Room, makees fuel with hard wood or wood flour, and room temperature keeps 65-70 DEG C, sootiness 20 ~ 24h, sootiness to sliced meat embrittlement, sliced meat with
Sieve adhesion is separately；
(6) cooling packing: the Carnis caprae seu ovis dried meat of processed is carried out natural cooling, then packs with polypropylene plastics pocket evacuation, obtain cigarette
Smoked Carnis caprae seu ovis dried meat finished product.
The most according to claim 2, the preparation method of sootiness Carnis caprae seu ovis dried meat, it is characterised in that described natural potpourri, by spending
After green pepper, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi, Semen Myristicae are in 1:1:1:1 ratio powder process, it is uniformly mixed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279798A (en) * | 2017-08-01 | 2017-10-24 | 佛山科学技术学院 | A kind of red wine jerky and preparation method thereof |
| CN107455680A (en) * | 2017-09-07 | 2017-12-12 | 安徽悠咔食品有限公司 | A kind of preparation method for the sootiness sesame pork slices that whet the appetite |
| CN109275861A (en) * | 2018-11-07 | 2019-01-29 | 常学民 | A kind of production method for smoking full mutton |
| CN113115910A (en) * | 2019-12-30 | 2021-07-16 | 玄成雄 | Method for making dried pork slices with internal ridges |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393129A (en) * | 2013-06-28 | 2013-11-20 | 浦北县广源食品有限公司 | Method for manufacturing spicy dried mutton |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393129A (en) * | 2013-06-28 | 2013-11-20 | 浦北县广源食品有限公司 | Method for manufacturing spicy dried mutton |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279798A (en) * | 2017-08-01 | 2017-10-24 | 佛山科学技术学院 | A kind of red wine jerky and preparation method thereof |
| CN107455680A (en) * | 2017-09-07 | 2017-12-12 | 安徽悠咔食品有限公司 | A kind of preparation method for the sootiness sesame pork slices that whet the appetite |
| CN109275861A (en) * | 2018-11-07 | 2019-01-29 | 常学民 | A kind of production method for smoking full mutton |
| CN113115910A (en) * | 2019-12-30 | 2021-07-16 | 玄成雄 | Method for making dried pork slices with internal ridges |
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