CN108378302A - A kind of preparation method and hand-shredded meat of hand-shredded meat - Google Patents
A kind of preparation method and hand-shredded meat of hand-shredded meat Download PDFInfo
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- CN108378302A CN108378302A CN201810132501.3A CN201810132501A CN108378302A CN 108378302 A CN108378302 A CN 108378302A CN 201810132501 A CN201810132501 A CN 201810132501A CN 108378302 A CN108378302 A CN 108378302A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- 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
- A23B4/03—Drying; Subsequent reconstitution
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- 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
- A23B4/044—Smoking; Smoking devices
- A23B4/048—Smoking; Smoking devices with addition of chemicals other than natural smoke
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The hand-shredded meat that the present invention provides a kind of preparation method of hand-shredded meat and obtained by the method, the hand-shredded meat, which first passes through, selects meat marinated, it pickled, air-dried at 10 2 DEG C, pickled under low temperature, air-dry the consolidation that can keep meat, ensure that the fiber of meat is not destroyed；It is marinated air-dry after carry out champignon, cypress branch is used during champignon, the bacon aromatic flavour that the smog that cypress branch burning generates enables to and not rich, and mosquito does not climb, and extends the shelf life；Then the bacon that champignon is crossed air-dried, impregnated, cleaned, cooked, go fertilizer, frying, remove extra salinity, the dirt for cleaning meat surface layer, keeps the toughness of meat, finally obtained hand-shredded meat, bright, fleshy fiber are complete, chewy texture is full, delicious perfume is tough, it is full of nutrition rich in a variety of amino acid, do not include the man-made additives such as preservative, antistaling agent.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of preparation method and hand-shredded meat of hand-shredded meat.
Background technology
As the improvement of people's living standards, also higher and higher to requirements such as the safety of food, type, mouthfeel, qualities.Meat
The processing of class product generally includes pickle cured meat product, stewed meat products, smoulders barbecue meat products, smoked and cooked sausage ham product, fermentation
Meat products etc..Meat products mouthfeel that these processing methods obtain is single, quality can not ensure.Traditional marinated meat product is protected with extending
It deposits the time as the main purpose, a large amount of salt is added in process, cause salt content excessively high, be unfavorable for health, eat simultaneously
Used time needs to handle again, it has not been convenient to edible.Bacon, bacon in the production process, when smoking, it will usually using anti-oxidation
Agent increases additivated residual, is unfavorable for health.
Invention content
For the technical problem more than solving, the present invention provide it is a kind of using low temperature, it is low-salt pickled, using cypress branch champignon,
Then it air-dries, impregnate, cooking, fatty, frying method is gone to prepare hand-shredded meat, obtained hand-shredded meat is full of nutrition, does not include anti-
The man-made additives such as rotten agent, antistaling agent, mouthfeel is fragrant beautiful, and chewy texture is full.
The object of the present invention is to provide a kind of preparation methods of hand-shredded meat.
It is a further object of the present invention to provide a kind of hand-shredded meats obtained using above-mentioned preparation method.
According to the preparation method of the hand-shredded meat of specific implementation method of the present invention, include the following steps：
(1) it pickles：Cure is added into meat, is pickled at -10-2 DEG C, the weight ratio of meat and cure is 20:1-2 is obtained
To butcher's meat；
(2) butcher's meat obtained in step (1) is carried out air-drying 2-3 days at -10-2 DEG C, obtains dried meat；
(3) dried meat obtained in step (2) is subjected to champignon, the timber that the champignon uses is cypress branch, obtains bacon；
(4) bacon that step (3) obtains air-dried, impregnated, cleaned, cooked, obtain shortening bacon；
(5) the fat meat part on the shortening bacon obtained in removal step (4), then carries out frying, cooling, obtains described
Hand-shredded meat.
According to the preparation method of the hand-shredded meat of specific implementation method of the present invention, it is preferable that in step (1), the meat is pig
One kind in meat, beef and mutton.
The preparation process of hand-shredded meat is cumbersome, and by multiple working procedure, meat influences final mouthfeel, for many years through the present inventor
Research finds that in the preparation process of hand-shredded meat, best meat is pork hind leg muscle, and lean meat is more, and carries certain fat meat,
Grease can fully absorb the fragrance of fragrance in curing process, and fragrance transmission is brought into.Secondly it is beef and mutton.
According to the preparation method of the hand-shredded meat of specific implementation method of the present invention, it is preferable that in step (1), the cure packet
Include salt and five-spice powder, the weight ratio of the salt and five-spice powder is 5-10:1.
The type of cure, weight and salting period determine the taste of meat, cure provided by the invention include salt and
Five-spice powder keeps the mellowness of meat by simple raw material, and the weight by allocating salt and five-spice powder ensures that the taste of butcher's meat is suitable
In, it is aromatic.Furthermore according to personal taste, cure provided by the invention can also include suitable chilli powder and zanthoxylum powder.
According to the preparation method of the hand-shredded meat of specific implementation method of the present invention, it is preferable that in step (2), the dried meat
Water content be 40-50%.
In order to keep the fiber of meat not to be destroyed, the hand-shredded meat one ensured is torn on earth, and meat is air-dried at low temperature,
The sense of compacting for ensureing meat, air-drying can ensure that the fiber of meat is intact to water content for 40-50% does not damage.
According to the preparation method of the hand-shredded meat of specific implementation method of the present invention, it is preferable that in step (3), the champignon
Temperature is 5-10 DEG C, and the time of champignon is 3-4 days.
Champignon can keep giving hand-shredded meat special fragrance, and can improve the shelf-life, but champignon is environment
Temperature has large effect to meat and mouthfeel.In the case where environment temperature is 5-10 DEG C, using cypress branch champignon 3-4 days, obtain
Bacon meat consolidation, bright, aromatic flavour is without rich.
According to the preparation method of the hand-shredded meat of specific implementation method of the present invention, it is preferable that described air-dried in step (4)
Temperature is 0-18 DEG C, and the air-dried time is 4-5 days, and it is 35-40% to air-dry into meat water content.
It after smoking, is air-dried at 0-18 DEG C, the moisture in meat is air-dried to 35-40%, it can will be big in meat
Partial moisture is taken out of, and favors low temperature is in keeping meat compact and the ensure texture of meat not to be destroyed.
According to the preparation method of the hand-shredded meat of specific implementation method of the present invention, it is preferable that in step (4), the immersion
Water temperature is 40-45 DEG C, soaking time 3-4h.
Since in curing process, the comparison that salinity is added is more, therefore in the meat salinity obtained by champignon, air drying process
Excessively, it is unfavorable for health, therefore impregnates 3-4h in warm water, extra salinity is allowed to enter in water from meat, and impregnating can
By the booty washes clean on meat surface layer.
According to the preparation method of the hand-shredded meat of specific implementation method of the present invention, it is preferable that in step (4), the cooking
The specific steps are：The meat cleaned is put into boiling water, intense fire cooks 25-35min.The purpose that intense fire cooks is to boil raw meat
System, quickly meat can be cooked for intense fire, while keep the chewy of meat, avoid the duration and degree of heating is too small from causing brew time too long to lead
The meat of cause is soft rotten.
According to the preparation method of the hand-shredded meat of specific implementation method of the present invention, it is preferable that in step (5), the frying
Oil temperature is 170-180 DEG C, and the frying time is 1-2min.
Frying can form one layer of grease protective layer on meat surface, extend the shelf life, while frying can be carried further
Rise mouthfeel, and 170-180 DEG C of middle low temperature frying 1-2min can ensure fried hand-shredded meat bright, it is outer it is burnt in it is tough.
And too low or excessively high oil temperature can all destroy meat.
According to the preparation method of the hand-shredded meat of specific implementation method of the present invention, it is preferable that in step (5), the frying it
After further include that sesame seed is added on meat.
According to the hand-shredded meat of specific implementation method of the present invention, by including that above-mentioned preparation method obtains, the obtained tearing
The water content of meat is 20-30%.
Moisture can keep the fresh of meat in 20-30%, such moisture content in the hand-shredded meat that the present invention obtains
Taste ensures that mouthfeel perfume (or spice) is tough, the fresh perfume (or spice) of taste, and being unlikely to mouthfeel hair bavin can extend the shelf life simultaneously because moisture is moderate.
Beneficial effects of the present invention are：
The hand-shredded meat that the present invention provides a kind of preparation method of hand-shredded meat and obtained by the method, the hand-shredded meat are first
By selecting meat marinated, is pickled, air-dried at -10-2 DEG C, pickled under low temperature, air-dry the consolidation that can keep meat, ensure meat
Fiber be not destroyed；Marinated air-dry carries out champignon later, cypress branch is used during champignon, the smog of cypress branch burning generation can
So that obtained bacon aromatic flavour and not rich, and mosquito does not climb, and extends the shelf life；Then bacon champignon crossed carries out
It air-dries, impregnate, cleaning, cooking, going fertilizer, frying, removing extra salinity, the dirt on cleaning meat surface layer keeps the toughness of meat,
Finally obtained hand-shredded meat, bright, fleshy fiber are complete, chewy texture is full, delicious perfume is tough, are rich in a variety of amino acid, nutrition
It is abundant, do not include the man-made additives such as preservative, antistaling agent.
Specific implementation mode
To make the object, technical solutions and advantages of the present invention clearer, technical scheme of the present invention will be carried out below
Detailed description.Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are obtained all without making creative work
Other embodiment belongs to the range that the present invention is protected.
Embodiment 1
A kind of hand-shredded meat, preparation method includes the following steps：
(1) it pickles：Beef is selected, cure is added into meat, is pickled at -10 DEG C, the weight ratio of the meat and cure is
20:1, the cure includes salt and five-spice powder, and the weight ratio of the salt and five-spice powder is 5:1, obtain butcher's meat；
(2) butcher's meat obtained in step (1) is carried out air-drying 3-4 days at -10 DEG C, obtains dried meat, the dried meat
Water content is 50%；
(3) dried meat obtained in step (2) being subjected to champignon, the timber that the champignon uses is cypress branch, obtains bacon,
The temperature of the champignon is 5 DEG C, and the champignon time is 4 days；
(4) bacon that step (3) obtains air-dried, impregnated, cleaned, cooked, obtain cooking bacon, it is described air-dried
Temperature is 0 DEG C, is air-dried 4-5 days, and the water content air-dried into meat is 40%, and the water temperature of the immersion is 40 DEG C, and soaking time is
The process of 4h, cooking are that the meat cleaned is put into boiling water, and intense fire cooks 25-35min to cooked；
(5) what is obtained in removal step (4) cooks the fat meat part on bacon, then carries out frying, the oil of the frying
Temperature is 170 DEG C, and the frying time is 2min, cooling, obtains the hand-shredded meat.
Embodiment 2
A kind of hand-shredded meat, preparation method includes the following steps：
(1) it pickles：Mutton is selected, cure is added into meat, is pickled at 2 DEG C, the weight ratio of the meat and cure is 10:
1, the cure includes salt and five-spice powder, and the weight ratio of the salt and five-spice powder is 10:1, obtain butcher's meat；
(2) butcher's meat obtained in step (1) is carried out air-drying 3-4 days at 2 DEG C, obtains dried meat, the dried meat contains
Water is 40%；
(3) dried meat obtained in step (2) being subjected to champignon, the timber that the champignon uses is cypress branch, obtains bacon,
The temperature of the champignon is 10 DEG C, and the champignon time is 3 days；
(4) bacon that step (3) obtains air-dried, impregnated, cleaned, cooked, obtain cooking bacon, it is described air-dried
Temperature is 18 DEG C, is air-dried 4-5 days, and the water content air-dried into meat is 35%, and the water temperature of the immersion is 45 DEG C, and soaking time is
The process of 3h, cooking are that the meat cleaned is put into boiling water, and intense fire cooks 25-35min to cooked；
(5) what is obtained in removal step (4) cooks the fat meat part on bacon, then carries out frying, the oil of the frying
Temperature is 180 DEG C, and the frying time is 1min, cooling, obtains the hand-shredded meat.
Embodiment 3
A kind of hand-shredded meat, preparation method includes the following steps：
(1) it pickles：Pork hind leg muscle is selected, cure is added into meat, is pickled at 0 DEG C, the weight ratio of the meat and cure
It is 10:1, the cure includes salt and five-spice powder, and the weight ratio of the salt and five-spice powder is 10:1, obtain butcher's meat；
(2) butcher's meat obtained in step (1) is carried out air-drying 3-4 days at 0 DEG C, obtains dried meat, the dried meat contains
Water is 45%；
(3) dried meat obtained in step (2) being subjected to champignon, the timber that the champignon uses is cypress branch, obtains bacon,
The temperature of the champignon is 8 DEG C, and the champignon time is 3 days；
(4) bacon that step (3) obtains air-dried, impregnated, cleaned, cooked, obtain cooking bacon, it is described air-dried
Temperature is 10 DEG C, is air-dried 4-5 days, and the water content air-dried into meat is 35%, and the water temperature of the immersion is 45 DEG C, and soaking time is
The process of 3h, cooking are that the meat cleaned is put into boiling water, and intense fire cooks 25-35min to cooked；
(5) what is obtained in removal step (4) cooks the fat meat part on bacon, then carries out frying, the oil of the frying
Temperature is 175 DEG C, and the frying time is 1.5min, in addition sesame seed, cooling, obtain the hand-shredded meat.
Test example
The preparation process of comparative example 1, the hand-shredded meat of comparative example 1 is identical as the preparation process of embodiment 3, but preparation condition
Difference, wherein the weight ratio of (1) curing process meat and cure is 8:1；(2) it is 20-25 DEG C to air-dry temperature, is air-dried aqueous to meat
Amount is 60%；(3) champignon uses apple trees in.
Certain the commercially available tearing pork of comparative example 2.Table 1 provides embodiment 1-3 and comparative example 1 and 25 people groups feeling evaluation
As a result.
Table 1 feels evaluation result
From the results shown in Table 1, the hand-shredded meat that the preparation method of hand-shredded meat provided by the invention obtains, color and luster are fresh
The fragrant tough non-greasy of bright, free from extraneous odour, mouthfeel, the delicious and fragrant taste duration and degree of heating are moderate.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. a kind of preparation method of hand-shredded meat, which is characterized in that include the following steps：
(1) it pickles：Cure is added into meat, is pickled at -10-2 DEG C, the weight ratio of meat and cure is 20:1-2 is salted down
Meat；
(2) butcher's meat obtained in step (1) is carried out air-drying 2-3 days at -10-2 DEG C, obtains dried meat；
(3) dried meat obtained in step (2) is subjected to champignon, the timber that the champignon uses is cypress branch, obtains bacon；
(4) bacon that step (3) obtains air-dried, impregnated, cleaned, cooked, obtain shortening bacon；
(5) the fat meat part on the shortening bacon obtained in removal step (4), then carries out frying, cooling, obtains the tearing
Meat.
2. the preparation method of hand-shredded meat according to claim 1, which is characterized in that in step (1), the cure includes food
The weight ratio of salt and five-spice powder, the salt and five-spice powder is 5-10:1.
3. the preparation method of hand-shredded meat according to claim 1, which is characterized in that in step (2), the dried meat contains
Water is 40-50%.
4. the preparation method of hand-shredded meat according to claim 1, which is characterized in that in step (3), the temperature of the champignon
It it is 5-10 DEG C, the time of champignon is 3-4 days.
5. the preparation method of hand-shredded meat according to claim 1, which is characterized in that in step (4), the air-dried temperature
It it is 0-18 DEG C, the air-dried time is 4-5 days, and it is 35-40% to air-dry into meat water content.
6. the preparation method of hand-shredded meat according to claim 1, which is characterized in that in step (4), the water temperature of the immersion
It is 40-45 DEG C, soaking time 3-4h.
7. the preparation method of hand-shredded meat according to claim 1, which is characterized in that in step (4), the cooking it is specific
Step is：The meat cleaned is put into boiling water, intense fire cooks 25-35min.
8. the preparation method of hand-shredded meat according to claim 1, which is characterized in that in step (5), the oil temperature of the frying
It it is 170-180 DEG C, the frying time is 1-2min.
9. the preparation method of hand-shredded meat according to claim 1, which is characterized in that in step (5), after the frying also
Including sesame seed is added on meat.
10. a kind of hand-shredded meat, which is characterized in that it is obtained by any preparation methods of claim 1-9, the hand-shredded meat
Water content is 20-30%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810132501.3A CN108378302A (en) | 2018-02-08 | 2018-02-08 | A kind of preparation method and hand-shredded meat of hand-shredded meat |
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| CN201810132501.3A CN108378302A (en) | 2018-02-08 | 2018-02-08 | A kind of preparation method and hand-shredded meat of hand-shredded meat |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT202100005912A1 (en) * | 2021-03-12 | 2022-09-12 | Marco Priero | PROCEDURE FOR SEASONING SALAMI |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450306A (en) * | 2010-10-25 | 2012-05-16 | 重庆市彭水县彭双科技有限公司 | Preparation method of smoked yak meat |
| CN104432124A (en) * | 2014-11-06 | 2015-03-25 | 凤冈县恒泰秀竹生态科技有限公司 | Method for smoking fragrant pig preserved meat |
| CN104886607A (en) * | 2015-05-06 | 2015-09-09 | 南京农大肉类食品有限公司 | Production and process method of air-drying meat products |
| CN107149094A (en) * | 2017-06-06 | 2017-09-12 | 木垒县加斯勒食品有限公司 | A kind of dry preparation method of jerked beef |
-
2018
- 2018-02-08 CN CN201810132501.3A patent/CN108378302A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450306A (en) * | 2010-10-25 | 2012-05-16 | 重庆市彭水县彭双科技有限公司 | Preparation method of smoked yak meat |
| CN104432124A (en) * | 2014-11-06 | 2015-03-25 | 凤冈县恒泰秀竹生态科技有限公司 | Method for smoking fragrant pig preserved meat |
| CN104886607A (en) * | 2015-05-06 | 2015-09-09 | 南京农大肉类食品有限公司 | Production and process method of air-drying meat products |
| CN107149094A (en) * | 2017-06-06 | 2017-09-12 | 木垒县加斯勒食品有限公司 | A kind of dry preparation method of jerked beef |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT202100005912A1 (en) * | 2021-03-12 | 2022-09-12 | Marco Priero | PROCEDURE FOR SEASONING SALAMI |
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| JPS6125440A (en) | Method for processing and preserving animal protein food |
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Application publication date: 20180810 |