CN106901196A - A kind of manufacture craft of wild boar jerky - Google Patents
A kind of manufacture craft of wild boar jerky Download PDFInfo
- Publication number
- CN106901196A CN106901196A CN201710081210.1A CN201710081210A CN106901196A CN 106901196 A CN106901196 A CN 106901196A CN 201710081210 A CN201710081210 A CN 201710081210A CN 106901196 A CN106901196 A CN 106901196A
- Authority
- CN
- China
- Prior art keywords
- meat
- pickle
- good
- parts
- solution
- 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
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 241000282898 Sus scrofa Species 0.000 title claims abstract description 11
- 235000021110 pickles Nutrition 0.000 claims abstract description 15
- 235000012907 honey Nutrition 0.000 claims abstract description 9
- 239000004615 ingredient Substances 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 240000002234 Allium sativum Species 0.000 claims description 6
- 241000758794 Asarum Species 0.000 claims description 6
- 235000004270 Bambusa oldhamii Nutrition 0.000 claims description 6
- 244000268590 Euryale ferox Species 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 235000009932 Zanthoxylum simulans Nutrition 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000012149 noodles Nutrition 0.000 claims description 6
- 241000256845 Apis dorsata Species 0.000 claims description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 claims description 3
- 244000025254 Cannabis sativa Species 0.000 claims description 3
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 claims description 3
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 claims description 3
- 240000004784 Cymbopogon citratus Species 0.000 claims description 3
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 3
- 240000007171 Imperata cylindrica Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 235000009120 camo Nutrition 0.000 claims description 3
- 235000005607 chanvre indien Nutrition 0.000 claims description 3
- 239000003610 charcoal Substances 0.000 claims description 3
- 238000005238 degreasing Methods 0.000 claims description 3
- 239000011487 hemp Substances 0.000 claims description 3
- 239000010985 leather Substances 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 235000020339 pu-erh tea Nutrition 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 235000020997 lean meat Nutrition 0.000 abstract description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000015277 pork Nutrition 0.000 description 3
- 241001330002 Bambuseae Species 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of manufacture craft of wild boar jerky, comprise the following steps：Select major ingredient and pinch-off；Prepare dispensing；Eluriate brawn；Pickle；Pickle for the first time；Pickle for the first time；Brush lard；Brush honey.Present invention advantage compared with prior art is：It is in good taste using the wild boar jerky made by manufacture craft of the invention, look good, smell good and taste good, it is nutritious.Present invention advantage compared with prior art is：Using the wild boar jerky made by manufacture craft of the invention, game is strong, lean meat percentage is high, fat content is low, in good taste, looks good, smell good and taste good, nutritious.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of manufacture craft of wild boar jerky.
Background technology
Traditional dried pork is all that raw material is wanted based on family's pork, and fat, cholesterol contained in family's pork is all higher,
If long-term or a large amount of edible, fat, a large amount of intakes of cholesterol can be caused, influence health of people；And in manufacture craft, often
The materials such as nitrate, nitrite often are with the addition of, certain harm is there is also to health.
The content of the invention
The present invention is to solve above-mentioned deficiency, there is provided a kind of manufacture craft of wild boar jerky.
Above-mentioned purpose of the invention is realized by following technical scheme：A kind of manufacture craft of wild boar jerky, including
Following steps：
（1）Select major ingredient and pinch-off：From thin skin meat tenderness, show condition in below 1.5cm, girth of a garment ratio 5：5 to 4：6 or so it is fresh
Brawn 10kg, rejects bone, is cut into 2-3cm wide, and one end sharp knife of belt leather show condition is worn one by the cutlet base of 35-45cm long
Aperture, fastens the rope made of hemp in order to hang；
（2）Prepare dispensing：8 parts of salt fruit, sour Yi is according to 1 part, and 5 parts of oldham bamboo water, 1 part of numb Gorgon euryale, 1 part of Zanthoxylum simulans, 1 part of asarum bar is fragrant
1 part of cogongrass, from roasting 1 part of wine, 1 part of garlic；
（3）Eluriate brawn：Meat base is clean with warm water rinse, except degreasing and surface oil slick, water temperature at 30 degree to 60 degree, because
Kind, local flavor and preparation method and it is different；
（4）Pickle for the first time：4 parts and acid Yi of salt fruit is taken according to 1 part, and grinds, is subsequently poured into 5 parts of oldham bamboo water, be modulated into
Solution one is stand-by；By meat 90%, be placed in meat among solution by the ratio of solution 10%, pickles at least 24 hours, after the completion of pickling,
Meat is taken out, dry watery blood is hung；
（5）Pickle for the second time：1 part of 4 parts of salt fruit, 1 part of numb Gorgon euryale, 1 part of Zanthoxylum simulans, 1 part of asarum bar, 1 part of lemon-grass and garlic are taken,
And powder is worn into, and 1 part is subsequently poured into from roasting wine, solution two is modulated into, meat is put into solution two, pickle at least 8 hours, so
Afterwards with fresh bamboo string restocking, baked to seventy percent dry rear taking-up with charcoal slow fire；
（6）Brush lard：Baking brush lard on every flesh noodles, puts Pu'er tea fresh leaves below, bakes to eighty per cant dry rear taking-up；
（7）Melted down after brush honey：Melted down after the honey that Chinese apis dorsata is brushed on every flesh noodles, temperature control below 45 degree,
Take out within about 2 hours, honey seasoning, color also plays sterilization and anticorrosion.
Present invention advantage compared with prior art is：It is wild using the wild boar jerky made by manufacture craft of the invention
Taste is strong, lean meat percentage is high, fat content is low, in good taste, looks good, smell good and taste good, nutritious.
Brief description of the drawings
Fig. 1 is process chart of the invention.
Specific embodiment
The present invention is described in further detail below in conjunction with the accompanying drawings：
As shown in figure 1, a kind of manufacture craft of wild boar jerky, comprises the following steps：
（1）Select major ingredient and pinch-off：From thin skin meat tenderness, show condition in below 1.5cm, girth of a garment ratio 5：5 to 4：6 or so it is fresh
Brawn 10kg, rejects bone, is cut into 2-3cm wide, and one end sharp knife of belt leather show condition is worn one by the cutlet base of 35-45cm long
Aperture, fastens the rope made of hemp in order to hang；
（2）Prepare dispensing：8 parts of salt fruit, sour Yi is according to 1 part, and 5 parts of oldham bamboo water, 1 part of numb Gorgon euryale, 1 part of Zanthoxylum simulans, 1 part of asarum bar is fragrant
1 part of cogongrass, from roasting 1 part of wine, 1 part of garlic；
（3）Eluriate brawn：Meat base is clean with warm water rinse, except degreasing and surface oil slick, water temperature at 30 degree to 60 degree, because
Kind, local flavor and preparation method and it is different；
（4）Pickle for the first time：4 parts and acid Yi of salt fruit is taken according to 1 part, and grinds, is subsequently poured into 5 parts of oldham bamboo water, be modulated into
Solution one is stand-by；By meat 90%, be placed in meat among solution by the ratio of solution 10%, pickles at least 24 hours, after the completion of pickling,
Meat is taken out, dry watery blood is hung；
（5）Pickle for the second time：1 part of 4 parts of salt fruit, 1 part of numb Gorgon euryale, 1 part of Zanthoxylum simulans, 1 part of asarum bar, 1 part of lemon-grass and garlic are taken,
And powder is worn into, and 1 part is subsequently poured into from roasting wine, solution two is modulated into, meat is put into solution two, pickle at least 8 hours, so
Afterwards with fresh bamboo string restocking, baked to seventy percent dry rear taking-up with charcoal slow fire；
（6）Brush lard：Baking brush lard on every flesh noodles, puts Pu'er tea fresh leaves below, bakes to eighty per cant dry rear taking-up；
（7）Melted down after brush honey：Melted down after the honey that Chinese apis dorsata is brushed on every flesh noodles, temperature control below 45 degree,
Take out within about 2 hours, honey seasoning, color also plays sterilization and anticorrosion.
Embodiments of the invention are the foregoing is only, the scope of the claims of the invention is not thereby limited, it is every to utilize this hair
Equivalent structure or equivalent flow conversion that bright specification and accompanying drawing content are made, or directly or indirectly it is used in other related skills
Art field, is included within the scope of the present invention.
Claims (1)
1. a kind of manufacture craft of wild boar jerky, it is characterised in that：Comprise the following steps：
（1）Select major ingredient and pinch-off：From thin skin meat tenderness, show condition in below 1.5cm, girth of a garment ratio 5：5 to 4：6 or so it is fresh
Brawn 10kg, rejects bone, is cut into 2-3cm wide, and one end sharp knife of belt leather show condition is worn one by the cutlet base of 35-45cm long
Aperture, fastens the rope made of hemp in order to hang；
（2）Prepare dispensing：8 parts of salt fruit, sour Yi is according to 1 part, and 5 parts of oldham bamboo water, 1 part of numb Gorgon euryale, 1 part of Zanthoxylum simulans, 1 part of asarum bar is fragrant
1 part of cogongrass, from roasting 1 part of wine, 1 part of garlic；
（3）Eluriate brawn：Meat base is clean with warm water rinse, and except degreasing and surface oil slick, water temperature is at 30 degree to 60 degree；
（4）Pickle for the first time：4 parts and acid Yi of salt fruit is taken according to 1 part, and grinds, is subsequently poured into 5 parts of oldham bamboo water, be modulated into
Solution one is stand-by；By meat 90%, be placed in meat among solution by the ratio of solution 10%, pickles at least 24 hours, after the completion of pickling,
Meat is taken out, dry watery blood is hung；
（5）Pickle for the second time：1 part of 4 parts of salt fruit, 1 part of numb Gorgon euryale, 1 part of Zanthoxylum simulans, 1 part of asarum bar, 1 part of lemon-grass and garlic are taken,
And powder is worn into, and 1 part is subsequently poured into from roasting wine, solution two is modulated into, meat is put into solution two, pickle at least 8 hours, so
Afterwards with fresh bamboo string restocking, baked to seventy percent dry rear taking-up with charcoal slow fire；
（6）Brush lard：Baking brush lard on every flesh noodles, puts Pu'er tea fresh leaves below, bakes to eighty per cant dry rear taking-up；
（7）Melted down after brush honey：Melted down after the honey that Chinese apis dorsata is brushed on every flesh noodles, temperature control below 45 degree,
Take out within about 2 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710081210.1A CN106901196A (en) | 2017-02-15 | 2017-02-15 | A kind of manufacture craft of wild boar jerky |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710081210.1A CN106901196A (en) | 2017-02-15 | 2017-02-15 | A kind of manufacture craft of wild boar jerky |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106901196A true CN106901196A (en) | 2017-06-30 |
Family
ID=59207615
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710081210.1A Pending CN106901196A (en) | 2017-02-15 | 2017-02-15 | A kind of manufacture craft of wild boar jerky |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106901196A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108029991A (en) * | 2017-12-29 | 2018-05-15 | 长沙湘资生物科技有限公司 | A kind of roasting taste brawn facilitates prepared food |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050082195A (en) * | 2004-02-18 | 2005-08-23 | 주식회사 유니통상 | Manufacturing method of pork jerky |
| CN102987413A (en) * | 2012-10-11 | 2013-03-27 | 景洪市晨晓商贸有限公司 | Production process of wild boar dried meat |
| CN104839751A (en) * | 2014-02-13 | 2015-08-19 | 孙强盛 | Dried wild boar meat and manufacturing method thereof |
| CN105685842A (en) * | 2016-02-25 | 2016-06-22 | 赵洪军 | Method for making blueberry healthcare beef jerky |
-
2017
- 2017-02-15 CN CN201710081210.1A patent/CN106901196A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050082195A (en) * | 2004-02-18 | 2005-08-23 | 주식회사 유니통상 | Manufacturing method of pork jerky |
| CN102987413A (en) * | 2012-10-11 | 2013-03-27 | 景洪市晨晓商贸有限公司 | Production process of wild boar dried meat |
| CN104839751A (en) * | 2014-02-13 | 2015-08-19 | 孙强盛 | Dried wild boar meat and manufacturing method thereof |
| CN105685842A (en) * | 2016-02-25 | 2016-06-22 | 赵洪军 | Method for making blueberry healthcare beef jerky |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108029991A (en) * | 2017-12-29 | 2018-05-15 | 长沙湘资生物科技有限公司 | A kind of roasting taste brawn facilitates prepared food |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170630 |
|
| RJ01 | Rejection of invention patent application after publication |