CN108936329A - A kind of camel jerky and preparation method thereof - Google Patents

A kind of camel jerky and preparation method thereof Download PDF

Info

Publication number
CN108936329A
CN108936329A CN201810975262.8A CN201810975262A CN108936329A CN 108936329 A CN108936329 A CN 108936329A CN 201810975262 A CN201810975262 A CN 201810975262A CN 108936329 A CN108936329 A CN 108936329A
Authority
CN
China
Prior art keywords
parts
meat
jerky
hunchbacked
crushing block
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201810975262.8A
Other languages
Chinese (zh)
Inventor
杨洁
杨丽
陈钢粮
傅樱花
郑志强
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Xinjiang Wang Yuan Biotechnology Group Co Ltd
Xinjiang University
Original Assignee
Xinjiang Wang Yuan Biotechnology Group Co Ltd
Xinjiang University
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Xinjiang Wang Yuan Biotechnology Group Co Ltd, Xinjiang University filed Critical Xinjiang Wang Yuan Biotechnology Group Co Ltd
Priority to CN201810975262.8A priority Critical patent/CN108936329A/en
Publication of CN108936329A publication Critical patent/CN108936329A/en
Pending legal-status Critical Current

Links

Classifications

    • 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
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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

Abstract

The present invention discloses a kind of hunchbacked jerky and preparation method thereof, raw material includes hunchbacked 800-1200 parts of meat, mixed accessories include 80-100 parts of soy sauce, 90-110 parts of salt, 70-110 parts of white granulated sugar, 27-39 parts of chilli oil, 11-23 parts of sesame oil, 10-30 parts of cooking wine, 11-23 parts of claret, 1-5 parts of pepper powder, monosodium glutamate, zanthoxylum powder, five-spice powder, pulled figs, raspberry is dry, Rosa roxburghii Tratt dried fruit, dried orange peel, olive leaf is 3-7 parts each, each effective component is synergistic, reach tenderization camel meat meat, enhance hunchbacked jerky new product typicalness feature, prepare hunchbacked jerky, uniform color, color is in brownish red and glossy；Jerky tissue tight, piece shape is neat, and surfacing, thickness is uniform, no raw cook, burnt piece；Good mouthfeel, it is fine and smooth, there is aftertaste, jerky has hunchbacked meat-like flavor, taste is mellow, it is spicy in it is slightly sweet, taste be better than market retailers jerky product, fat content is low, protein content is high, and sugar content is low, is a kind of meat products of low fat high protein, belong to a kind of novel jerky new product, there is extensive practical value.

Description

A kind of camel jerky and preparation method thereof
Technical field
The invention belongs to field of food, specifically, the invention belongs to a kind of technical fields of hunchbacked jerky.
Background technique
Camel belongs to Mammalia (Mammalia), Artiodactyla (Artiodactyla), camelidae in zootaxy (Camelidae), camel belongs to (Camelus).Camel sum about 30,000,000 in the world, according to back hump number be divided into dromedary camel and Bactrian camel, Bactrian camel are also known as Asia camel, are mainly distributed on the Central Asia, the Middle East, Mongolia and northwest China.Xinjiang Bactrian camel Originate in Eyjina, the desert steppe grassland area at Junggar Basin, Xinjiang, china and Tarim Basin edge and Southern Tianshan north slope.
Hunchbacked meat belongs to the meat of " high protein, high-moisture, low fat ", rich in calcium, phosphorus, iron and vitamin A, vitamin B and The ingredients such as niacin are good nutrient sources.Li Xiuli studies Alashan Bactrian Camel meat characteristic, the results showed that Ah Draw kind two-humped camel meat in addition to tenderness is slightly worse, pH value is moderate, yellowish pink is scarlet, marble grain is evenly distributed, be waterpower and cooked meat percentage compared with Height has preferable processing suitability.Other unavailable wild plants of poultry kind institute in addition, camel searches for food, in the form of herding Management, feeding cost is low, and meat yield is more, dressing percentage 55%-70%.Other than nutritive value is higher, hunchbacked meat also has Health care and medical value.By mentioned in " Japan hanako materia medica ", " medical center bun want " hunchbacked meat with smelting wind, replenishing qi and blood, strengthen the bone, moisten skin Skin and the health-care effect for improving resistance.
Hunchbacked meat muscle fiber is thicker, and tenderness is poor, is not easy to chew, and hunchbacked meat albumen and moisture content are higher, and fat content is lower, This more meets the theory of modern's healthy diet, and the characteristic of high protein and low fat is related with the trophic level of arm camel itself.Camel Meat system waterpower is high, has good processing performance, generally carries out tenderization working process to it using rejuvenators such as papains.
Jerky is as Chinese Traditional Meat Products and people widely favorite snack food, and color is in bright-coloured reddish brown Color, have rich in taste, it is salty in it is slightly sweet, fragrance it is strong, the characteristics of leaving a lasting and pleasant impression or aftertaste.Jerky to raise, poultry as primary raw material, through cutting It is done made of the techniques such as piece (or rubbing), seasoning, marinated, booth sieve, drying and baking, the meat products of ripe sheet type.
Summary of the invention
The purpose of the present invention is to provide a kind of hunchbacked jerkys and preparation method thereof, and the present invention adds sauce using hunchbacked meat as raw material Oil, salt, chilli oil, white granulated sugar, sesame oil, cooking wine, claret, monosodium glutamate, zanthoxylum powder, pepper powder, five-spice powder, pulled figs Fragment, raspberry dry crushing block, Single Roxburgh Rose Fruit dry crushing block, dried orange peel, olive leaf is auxiliary material, by adding pulled figs fragment, raspberry dry crushing Block, Single Roxburgh Rose Fruit dry crushing block, dried orange peel, olive leaf, each effective component is synergistic, and it is anti-to reach tenderization camel meat meat, the hunchbacked jerky of enhancing The effect of oxidisability, it is bad to overcome traditional hunchbacked meat mouthfeel, is unfavorable for chewing, nondigestible problem, meet " safe and healthy, The requirement of the modern food industry development of nutrition " is a kind of safe and healthy, nutrition, the novel foodstuff for meeting era development, energy It is enough to realize industrialization continuous production, there is extensive practical value.
What the invention is realized by the following technical scheme:
The present invention specifically provides a kind of hunchbacked jerky, including raw material and mixed accessories, and in parts by weight, raw material includes camel 800-1200 parts of meat, mixed accessories include 80-100 parts of soy sauce, and 90-110 parts of salt, 70-110 parts of white granulated sugar, chilli oil 27-39 Part, 11-23 parts of sesame oil, 10-30 parts of cooking wine, 11-23 parts of claret, 0.5-2.5 parts of pepper powder, monosodium glutamate, zanthoxylum powder, spices Powder, pulled figs fragment, raspberry dry crushing block, Single Roxburgh Rose Fruit dry crushing block, dried orange peel, olive leaf are 3-7 parts each.
It is furthermore preferred that the present invention specifically provides a kind of hunchbacked jerky, including raw material and mixed accessories, in parts by weight, Raw material includes hunchbacked 1000 parts of meat, and mixed accessories include 90 parts of soy sauce, and 100 parts of salt, 100 parts of white granulated sugar, 33 parts of chilli oil, sesame oil 17 parts, 20 parts of cooking wine, 17 parts of claret, 1 part of pepper powder, monosodium glutamate, zanthoxylum powder, five-spice powder, pulled figs fragment, raspberry are dry Fragment, Single Roxburgh Rose Fruit dry crushing block, dried orange peel, each 5 parts of olive leaf.
Meanwhile the present invention provides the preparation method of above-mentioned hunchbacked jerky, specifically uses following technical step:
(1) raw material selection and finishing: fresh hunchbacked meat is selected, the raw meat chosen is boned, goes tendon, degreasing Fat, decontamination, be sent into freezer, make meat temperature be maintained at 0 DEG C it is spare；
(2) it is sliced: meat piece is cut into thickness along meat fiber direction with slicer by hunchbacked meat taking-up prepared by step (1) The slice of 1.6-1.8cm；
(3) rinse: the sliced meat being sliced prepared by step (2) impregnate 1h with clear water, watery blood, dirt are removed, after draining It is spare；
(4) mixed accessories: by soy sauce, chilli oil, white granulated sugar, sesame oil, cooking wine, claret, salt, monosodium glutamate, Chinese prickly ash Powder, pepper powder, five-spice powder, pulled figs fragment, raspberry dry crushing block, Single Roxburgh Rose Fruit dry crushing block, dried orange peel, olive leaf are mixed in parts by weight It closes, mixed accessories is made；
(5) knead-salting: the mixed accessories that step (3) prepares sliced meat and step (4) preparation are put into vacuum tumbler, Vacuum knead-salting 2h；
(6) it toasts: the sliced meat that step (5) prepares uniformly being spread into sieve and are sent into oven cooking cycle, 70 DEG C of baking 185min are natural It is cooled to room temperature；Semi-finished product are put into high-temperature baking furnace and carry out high-temperature baking, 230 DEG C of baking 2min；Sliced meat in golden yellow or Person's light red, it is glossy；
(7) cooling: hunchbacked jerky cooled to room temperature prepared by step (6), spreading for cooling；
(8) hunchbacked jerky prepared by step (7) segmentation packaging: is divided into the rectangle meat piece of 2cm × 3cm, packed products.
In the present invention, the pulled figs fragment is that pulled figs fragment was crushed to 20 meshes, dry blocky, nothing Bulky grain is charred without solids, nothing, has the distinctive flavor of pulled figs fragment, free from extraneous odour, the exogenous impurity being visible by naked eyes 's.
In the present invention, the raspberry dry crushing block is that raspberry dry crushing block was crushed to 20 meshes, dries bulk, without big Grain, without solids, without being charred, there is the distinctive flavor of raspberry dry crushing block, free from extraneous odour, the exogenous impurity being visible by naked eyes.
In the present invention, the Single Roxburgh Rose Fruit dry crushing block is broken, is that Single Roxburgh Rose Fruit dry crushing block was crushed to 20 meshes, dry bulk, No bulky grain is charred without solids, nothing, has the broken distinctive flavor of Single Roxburgh Rose Fruit dry crushing block, free from extraneous odour, what is be visible by naked eyes is external miscellaneous Matter.
In the present invention, the hunchbacked meat, preferential selection is 4-5 years old Xinjiang two-humped camel tendon.
The problem of newly being created about new invention using existing common knowledge as prior art basis.In fact, in addition to opening Outside invasive invention, any one innovation and creation are be unable to do without based on prior art means and technology essential factor, are all existing There is the result on the basis of technological means by further innovating.For finishing, slice, rinsing, tumbling, marinated, baking, packaging etc. Technology is all prior art basis, but retains the nutriment in hunchbacked meat adequately, how to be coordinated former auxiliary How proportion between material makes hunchbacked jerky good in process a series of technique acquisition mouthfeel, is conducive to chewing, digestible feature It requires to verify repeatedly by a series of unpredictalbe scientific experimentations and obtain.Just because of these reasons, although the application is sharp A kind of hunchbacked jerky and preparation method thereof is provided by scientific experiment based on conventional technical means, and on this basis, Eight technical steps in the hunchbacked jerky preparation method of offer form entirety, have whole inseparability, cannot arbitrarily dismember Technical step therein, these preparation methods can integrally reach tenderization camel meat meat, enhance the antioxidative effect of hunchbacked jerky Fruit, it is bad not only to overcome traditional hunchbacked meat mouthfeel, is unfavorable for chewing, nondigestible problem can also improve the use of product Value and trophic function.The requirement for meeting the modern food industry development of " safe and healthy, nutrition ", be it is a kind of it is safe and healthy, Nutrition, the novel foodstuff for meeting era development, can be realized industrialization continuous production, have extensive practical value.
By implement technical solution of the present invention, can achieve it is following the utility model has the advantages that
(1) a kind of hunchbacked jerky provided by the invention on the basis of retaining traditional butcher's shop flavor, leads to using hunchbacked meat as raw material It crosses using pulled figs fragment, raspberry dry crushing block, Single Roxburgh Rose Fruit dry crushing block, dried orange peel, olive leaf, each effective component is synergistic, reaches To tenderization camel meat meat, enhance the hunchbacked antioxidative effect of jerky, it is bad not only to overcome traditional hunchbacked meat mouthfeel, is unfavorable for nozzle It chews, nondigestible problem, the use value and trophic function of product can also be improved.Meet showing for " safe and healthy, nutrition " The requirement of food substitutes industrial development.
(2) present invention prepares hunchbacked jerky, uniform color, and color is in brownish red and glossy；Jerky tissue tight, piece shape are whole Together, surfacing, thickness is uniform, no raw cook, burnt piece；Good mouthfeel, it is fine and smooth, there is aftertaste, jerky has hunchbacked meat-like flavor, taste alcohol Thickness, it is spicy in it is slightly sweet, taste be better than market retailers jerky product, belong to a kind of novel jerky new product, have a wide range of applications Value.
(3) hunchbacked jerky prepared by the present invention, moisture content are 16.9 ± 0.001g/100g, fat content is 13.08 ± 0.003g/100g, protein content are 36.41 ± 0.64g/100g, and chloride (in terms of NaCl) content is 2.81 ± 0.076g/ 100g, total reducing sugar (in terms of sucrose) content are 10.48 ± 0.42g/100g, show that the fat content of hunchbacked jerky is low, protein content Height, sugar content is low, is a kind of meat products of low fat high protein, demonstrate the present invention provides a kind of safe and healthy, nutrition, Meet the novel foodstuff of era development.
Detailed description of the invention
Fig. 1 is shown as different soy sauce additive amounts to the influence diagram of sensory evaluation scores and L* value.
Fig. 2 is shown as different sugar additive amount to the influence diagram of sensory evaluation scores and elasticity.
Fig. 3 is shown as different baking times to the influence diagram of sensory evaluation scores and texture characteristic.
Fig. 4 is shown as the different knead-salting times to the influence diagram of sensory evaluation scores and texture characteristic.
The response surface figure that Fig. 5 is shown as soy sauce additive amount and sugared additive amount interaction influences sensory evaluation scores.
The response surface figure that Fig. 6 is shown as soy sauce additive amount and sugared additive amount interaction influences shearing force.
The response surface figure that Fig. 7 is shown as baking time and sugared additive amount interaction influences shearing force.
The response surface figure that Fig. 8 is shown as baking time and the interaction of soy sauce additive amount influences shearing force.
Specific embodiment
With reference to embodiment, the embodiment of the present invention is furthur described in detail, but the present invention is not limited to Following embodiments.
The hunchbacked meat that the present invention uses is Xinjiang two-humped camel (4-5 years old) tendon.
Instrument and equipment used in the present invention: BS 200S electronic balance, CT3 Texture instrument, RE-52A Rotary Evaporators, 16C type high speed disintegrator, LRH-150S constant temperature and humidity incubator, DKB-501A constant water bath box, 101 type electric drying oven with forced convections T3-252C baking box.
Reagent used in the present invention: chloroform, methanol, petroleum ether, copper sulphate, potassium sulfate, sulfuric acid, boric acid, methyl red, bromine Cresols is green, sodium hydroxide, ethyl alcohol, hydrochloric acid, anhydrous sodium sulfate, potassium chromate, phenolphthalein, nitric acid, benchmark sodium chloride, zinc acetate, ferrous iron Potassium cyanide, methylenum careuleum, sodium potassium tartrate tetrahydrate, dextrose standard sample, the above reagent are that analysis is pure.
In addition, in following embodiments, unless otherwise instructed, all reagents, raw material and the instrument selected in the present invention It is all well known in the art selection, but does not limit implementation of the invention, other some reagents well known in the art and equipment all may be used Implementation suitable for following implementation of the present invention.
Embodiment one:
The present invention specifically provides a kind of hunchbacked jerky, and in parts by weight, hunchbacked jerky supplementary material proportion includes raw material camel meat It is 800-1200 parts, 80-100 parts of mixed accessories soy sauce, 90-110 parts of salt, 70-110 parts of white granulated sugar, 27-39 parts of chilli oil, fragrant It is 11-23 parts oily, 10-30 parts of cooking wine, 11-23 parts of claret, 0.5-2.5 parts of pepper powder, monosodium glutamate, zanthoxylum powder, five-spice powder, nothing Flowers and fruits dry crushing block, raspberry dry crushing block, Single Roxburgh Rose Fruit dry crushing block, dried orange peel, olive leaf are 3-7 parts each.
Embodiment two:
Digestible camel jerky is specifically prepared using following technical step:
(1) raw material selection and finishing: fresh hunchbacked meat is selected, the raw meat chosen is removed the peel, is boned, goes tendon, degreasing Fat, decontamination, be sent into freezer, make meat temperature be maintained at 0 DEG C it is spare；
(2) it is sliced: meat piece is cut into thickness along meat fiber direction with slicer by hunchbacked meat taking-up prepared by step (1) The slice of 1.6-1.8cm；
(3) rinse: the sliced meat being sliced prepared by step (2) impregnate 1h with clear water, watery blood, dirt are removed, after draining It is spare；
(4) mixed accessories: by soy sauce, chilli oil, white granulated sugar, sesame oil, cooking wine, claret, salt, monosodium glutamate, Chinese prickly ash Powder, pepper powder, five-spice powder, pulled figs fragment, raspberry dry crushing block, Single Roxburgh Rose Fruit dry crushing block, dried orange peel, olive leaf are mixed in parts by weight It closes, mixed accessories is made；
(5) knead-salting: the mixed accessories that step (3) prepares sliced meat and step (4) preparation are put into vacuum tumbler, Vacuum knead-salting 2h；
(6) it toasts: the sliced meat that step (5) prepares uniformly being spread into sieve and are sent into oven cooking cycle, 70 DEG C of baking 185min are natural It is cooled to room temperature；Semi-finished product are put into high-temperature baking furnace and carry out high-temperature baking, 230 DEG C of baking 2min；Sliced meat in golden yellow or Person's light red, it is glossy；
(7) cooling: hunchbacked jerky cooled to room temperature prepared by step (6), spreading for cooling；
(8) hunchbacked jerky prepared by step (7) segmentation packaging: is divided into the rectangle meat piece of 2cm × 3cm, packed products.
Embodiment three:
Fresh hunchbacked meat 800g is selected, after the raw meat chosen is removed the peel, is boned, tendon is gone, removes fat, decontamination, is used Meat piece is cut into the slice of thickness 1.6-1.8cm by slicer along meat fiber direction, is impregnated 1h with clear water, is removed watery blood, dirt Object drains rear spare；By soy sauce 80g, salt 90g, white granulated sugar 70g, chilli oil 27g, sesame oil 11g, cooking wine 10g, extra dry red wine grape Wine 11g, pepper powder 0.5g, it is monosodium glutamate, zanthoxylum powder, five-spice powder, pulled figs fragment, raspberry dry crushing block, Single Roxburgh Rose Fruit dry crushing block, old Each 3g mixing of skin, olive leaf, is made mixed accessories；The sliced meat prepared and mixed accessories are put into vacuum tumbler, vacuum Knead-salting 2h, it is upper feeding oven cooking cycle that the sliced meat pickled, which are uniformly laid on sieve plate, naturally cold after 70 DEG C of baking 180min But to room temperature, then semi-finished product is put into high-temperature baking furnace and carry out high-temperature baking, 230 DEG C of baking 2min；Hunchbacked jerky will be toasted certainly After right spreading for cooling to room temperature, hunchbacked jerky is divided into the rectangle meat piece of 2cm × 3cm, packed products.
Example IV:
Fresh hunchbacked meat 900g is selected, after the raw meat chosen is removed the peel, is boned, tendon is gone, removes fat, decontamination, is used Meat piece is cut into the slice of thickness 1.6-1.8cm by slicer along meat fiber direction, is impregnated 1h with clear water, is removed watery blood, dirt Object drains rear spare；By soy sauce 85g, salt 95g, white granulated sugar 80g, chilli oil 30g, sesame oil 14g, cooking wine 15g, extra dry red wine grape Wine 14g, pepper powder 1.5g, it is monosodium glutamate, zanthoxylum powder, five-spice powder, pulled figs fragment, raspberry dry crushing block, Single Roxburgh Rose Fruit dry crushing block, old Each 4g mixing of skin, olive leaf, is made mixed accessories；The sliced meat prepared and mixed accessories are put into vacuum tumbler, vacuum Knead-salting 2h, it is upper feeding oven cooking cycle that the sliced meat pickled, which are uniformly laid on sieve plate, naturally cold after 70 DEG C of baking 180min But to room temperature, then semi-finished product is put into high-temperature baking furnace and carry out high-temperature baking, 230 DEG C of baking 2min；Hunchbacked jerky will be toasted certainly After right spreading for cooling to room temperature, hunchbacked jerky is divided into the rectangle meat piece of 2cm × 3cm, packed products.
Embodiment five:
Fresh hunchbacked meat 1000g is selected, after the raw meat chosen is removed the peel, is boned, tendon is gone, removes fat, decontamination, is used Meat piece is cut into the slice of thickness 1.6-1.8cm by slicer along meat fiber direction, is impregnated 1h with clear water, is removed watery blood, dirt Object drains rear spare；By soy sauce 90g, salt 100g, white granulated sugar 100g, chilli oil 33g, sesame oil 17g, cooking wine 20g, extra dry red wine Portugal Grape wine 17g, pepper powder 1g, it is monosodium glutamate, zanthoxylum powder, five-spice powder, pulled figs fragment, raspberry dry crushing block, Single Roxburgh Rose Fruit dry crushing block, old Each 5g mixing of skin, olive leaf, is made mixed accessories；The sliced meat prepared and mixed accessories are put into vacuum tumbler, vacuum Knead-salting 2h, it is upper feeding oven cooking cycle that the sliced meat pickled, which are uniformly laid on sieve plate, naturally cold after 70 DEG C of baking 180min But to room temperature, then semi-finished product is put into high-temperature baking furnace and carry out high-temperature baking, 230 DEG C of baking 2min；Hunchbacked jerky will be toasted certainly After right spreading for cooling to room temperature, hunchbacked jerky is divided into the rectangle meat piece of 2cm × 3cm, packed products.
Embodiment six:
Fresh hunchbacked meat 1100g is selected, after the raw meat chosen is removed the peel, is boned, tendon is gone, removes fat, decontamination, is used Meat piece is cut into the slice of thickness 1.6-1.8cm by slicer along meat fiber direction, is impregnated 1h with clear water, is removed watery blood, dirt Object drains rear spare；By soy sauce 95g, salt 105g, white granulated sugar 90g, chilli oil 36g, sesame oil 20g, cooking wine 25g, extra dry red wine grape Wine 20g, pepper powder 2g, monosodium glutamate, zanthoxylum powder, five-spice powder, pulled figs fragment, raspberry dry crushing block, Single Roxburgh Rose Fruit dry crushing block, dried orange peel, Each 6g mixing of olive leaf, is made mixed accessories；The sliced meat prepared and mixed accessories are put into vacuum tumbler, vacuum tumbling Marinated 2h, it is upper feeding oven cooking cycle that the sliced meat pickled, which are uniformly laid on sieve plate, after 70 DEG C of baking 180min, is naturally cooled to Room temperature, then semi-finished product are put into high-temperature baking furnace and carry out high-temperature baking, 230 DEG C of baking 2min；Hunchbacked jerky will be toasted to spread out naturally It is cool to after room temperature, hunchbacked jerky is divided into the rectangle meat piece of 2cm × 3cm, packed products.
Embodiment seven:
Fresh hunchbacked meat 1200g is selected, after the raw meat chosen is removed the peel, is boned, tendon is gone, removes fat, decontamination, is used Meat piece is cut into the slice of thickness 1.6-1.8cm by slicer along meat fiber direction, is impregnated 1h with clear water, is removed watery blood, dirt Object drains rear spare；By soy sauce 100g, salt 110g, white granulated sugar 110g, chilli oil 39g, sesame oil 23g, cooking wine 30g, extra dry red wine Portugal Grape wine 23g, pepper powder 2.5g, it is monosodium glutamate, zanthoxylum powder, five-spice powder, pulled figs fragment, raspberry dry crushing block, Single Roxburgh Rose Fruit dry crushing block, old Each 7g mixing of skin, olive leaf, is made mixed accessories；The sliced meat prepared and mixed accessories are put into vacuum tumbler, vacuum Knead-salting 2h, it is upper feeding oven cooking cycle that the sliced meat pickled, which are uniformly laid on sieve plate, naturally cold after 70 DEG C of baking 180min But to room temperature, then semi-finished product is put into high-temperature baking furnace and carry out high-temperature baking, 230 DEG C of baking 2min；Hunchbacked jerky will be toasted certainly After right spreading for cooling to room temperature, hunchbacked jerky is divided into the rectangle meat piece of 2cm × 3cm, packed products.
Embodiment eight:
The production method that following different scheme prepares hunchbacked jerky is respectively adopted:
Scheme 1: hunchbacked meat 800g, mixed accessories soy sauce 80g, salt 90g, white granulated sugar 70g, chilli oil 27g, sesame oil 11g, material Wine 10g, claret 11g, pepper powder 0.5g, monosodium glutamate, zanthoxylum powder, five-spice powder, pulled figs fragment, raspberry dry crushing block, thorn The operatic circle dry crushing block, dried orange peel, each 3g of olive leaf.
Scheme 2: hunchbacked meat 900g, mixed accessories soy sauce 85g, salt 95g, white granulated sugar 80g, chilli oil 30g, sesame oil 14g, material Wine 15g, claret 14g, pepper powder 1.5g, monosodium glutamate, zanthoxylum powder, five-spice powder, pulled figs fragment, raspberry dry crushing block, thorn Each 4g mixing of the operatic circle dry crushing block, dried orange peel, olive leaf.
Scheme 3: hunchbacked meat 1000g, mixed accessories soy sauce 90g, salt 100g, white granulated sugar 100g, chilli oil 33g, sesame oil 17g, cooking wine 20g, claret 17g, pepper powder 1g, monosodium glutamate, zanthoxylum powder, five-spice powder, pulled figs fragment, raspberry dry crushing Each 5g mixing of block, Single Roxburgh Rose Fruit dry crushing block, dried orange peel, olive leaf.
Scheme 4: hunchbacked meat 1100g, mixed accessories soy sauce 95g, salt 105g, white granulated sugar 90g, chilli oil 36g, sesame oil 20g, Cooking wine 25g, claret 20g, pepper powder 2g, monosodium glutamate, zanthoxylum powder, five-spice powder, pulled figs fragment, raspberry dry crushing block, thorn Each 6g mixing of the operatic circle dry crushing block, dried orange peel, olive leaf.
Scheme 5: hunchbacked meat 1200g, mixed accessories soy sauce 100g, salt 110g, white granulated sugar 110g, chilli oil 39g, sesame oil 23g, cooking wine 30g, claret 23g, pepper powder 2.5g, monosodium glutamate, zanthoxylum powder, five-spice powder, pulled figs fragment, raspberry dry crushing Each 7g mixing of block, Single Roxburgh Rose Fruit dry crushing block, dried orange peel, olive leaf.
Above-mentioned five provided different schemes are prepared into hunchbacked jerky according to the preparation method that embodiment two provides respectively:
To determine hunchbacked jerky optimal process process, using sensory evaluation scores, elasticity, shear force value, L* value as index, salt is added Amount, sugared additive amount, baking time additive amount carry out experiment of single factor.It on this basis, is response with sensory evaluation scores and shearing force Value, according to Box-Behnken center combination method, carries out the experimental design of Three factors-levels, and carry out response surface analysis.
1, the method for inspection
(1) subjective appreciation
The subjective appreciation of hunchbacked jerky mainly includes five color, appearance, fragrance, flavour and mouthfeel aspects, and sensory evaluation is invited Please 20 tasters without special hobby form sensory evaluation groups, score according to sensory evaluation criteria.Total score=color Damp * 20%+ appearance * 10%+ fragrance * 10%+ flavour * 40%+ mouthfeel * 20%.Appraisal result is averaged, and is carried out significant Sex differernce is examined.Subjective appreciation standard such as table 1.
Table 1: hunchbacked jerky sensory evaluation criteria
(2) texture testing
TA/39 cylindrical probe is selected to carry out texture testing.Determination condition is as follows: target pattern is contingency model, triggering Mode is stress, and operation mode is TPA experiment, and compression degree 60%, waiting time 0s, speed is 2.0mm/s before testing, Test speed is 1mm/s, after test speed be 2mm/s, triggering type be it is automatic, acquisition speed be 10 points/s.Each place Reason group chooses 10 different sampling point measurements, and results are averaged.
2, single factor experiment
(1) influence of the soy sauce additive amount to hunchbacked jerky organoleptic quality and L*
Salt 10g, white sand is added according to every 100g camel meat in 7 processing groups of this experimental setup, each processing group in pickled material Sugared 10g, chilli oil 3.3g, sesame oil 1.7g, cooking wine 2g, claret 1.7g, pepper powder 0.1g, monosodium glutamate, zanthoxylum powder, spices Powder, pulled figs fragment, raspberry dry crushing block, Single Roxburgh Rose Fruit dry crushing block, dried orange peel, each 0.5g of olive leaf, processing group are separately added into soy sauce 7.5g,8.0g,8.5g,9g,9.5g,10g,10.5g.Under same treatment conditions, after knead-salting 2h, 70 DEG C of bakings 180min is cooled to room temperature rear high-temperature baking 2min.Spreading for cooling molding is taken out, sensory evaluation and the measurement of coloration are carried out to it.
Experimental result is as shown in attached drawing 1, and with the raising of soy sauce additive amount, sensory evaluation scores decline after first slowly rising, Sensory evaluation scores highest when soy sauce additive amount is 9.0g；L* value is in test gradient scope in gradually decline trend.It can be seen that sauce The additive amount of oil influences significantly the L* (brightness) of hunchbacked jerky, and with the increase of soy sauce amount, sweet taste becomes smaller, and saline taste becomes weight, mouthfeel It is deteriorated；Meanwhile the translucency decline of jerky, brightness reduce.Therefore, using sensory evaluation as main indicator, jerky coloration is auxiliary Index comprehensively considers production reality, selects soy sauce additive amount flat for the relatively excellent water that 8.0g, 8.5g, 9.0g are response surface experiments.
(2) influence of the sugared additive amount to hunchbacked jerky organoleptic quality and elasticity
7 processing groups of this experimental setup, each processing group are added the most suitable of soy sauce according to every 100g camel meat, in pickled material and add Dosage soy sauce 9g, salt 10g, chilli oil 3.3mL, sesame oil 1.7mL, cooking wine 2g, claret 1.7g, pepper powder 0.1g, taste Essence, zanthoxylum powder, five-spice powder, pulled figs fragment, raspberry dry crushing block, Single Roxburgh Rose Fruit dry crushing block, dried orange peel, each 0.5g of olive leaf, processing Group is separately added into white granulated sugar 6g, 7g, 8g, 9g, 10g, 11g, 12g.Under same treatment conditions, after knead-salting 2h, 70 DEG C of bakings Roasting 180min, is cooled to room temperature rear high-temperature baking 2min.Spreading for cooling molding is taken out, the measurement of sensory evaluation and elasticity is carried out to it.
For experimental result as shown in attached drawing 2, sugared additive amount has a significant impact sensory evaluation scores and elasticity.With sugar it is continuous Increase, the sensory evaluation scores and elasticity of jerky have promotion, and when sugared additive amount is 10g, sensory evaluation scores and elasticity reach best.Sugar When additive amount is 11g, sensory evaluation scores decline, it may be possible to because sweet taste increases, cover the meat perfume and spicy of hunchbacked jerky.Cause This, using sensory evaluation as main indicator, elasticity is auxiliary characteristics, comprehensively considers production reality, selects 9g, 10g, 11g for response It is flat to interview the relatively excellent water tested.
(3) influence of the baking time to hunchbacked jerky organoleptic quality and shearing force
Soy sauce 9g, white sand is added according to every 100g camel meat in 5 processing groups of this experimental setup, each processing group in pickled material Sugared 10g, salt 10g, chilli oil 3.3g, sesame oil 1.7g, cooking wine 2g, claret 1.7g, pepper powder 0.1g, monosodium glutamate, Chinese prickly ash Powder, five-spice powder, pulled figs fragment, raspberry dry crushing block, Single Roxburgh Rose Fruit dry crushing block, dried orange peel, each 0.5g of olive leaf.In same place manage bar Under part, after knead-salting 2h, different disposal group toasts 160min, 180min, 200min, 220min, 240min respectively, is cooled to High-temperature baking 2min after room temperature.Spreading for cooling is taken out, molding carries out sensory evaluation and the measurement of shearing force to it.
Baking main purpose is to promote color development and dehydration curing, and the length of baking time also directly affects the color of jerky Pool, tenderness, mouthfeel, moisture content etc..Experimental result as shown in attached drawing 3, baking time significantly affect hunchbacked jerky sensory evaluation scores and Tenderness.Test gradient scope in, with the extension of baking time, shearing force is gradually increased, sensory evaluation scores first rise again slowly under Drop.When being 180min between when baked, jerky sensory evaluation scores highest, shearing force is lower, easily chews.Therefore, it is with sensory evaluation Main indicator, shearing force are auxiliary characteristics, comprehensively consider production reality, select 170min, 180min, 190min for response interview The relatively excellent water tested is flat.
(4) influence of the knead-salting time to hunchbacked jerky organoleptic quality and shearing force
Soy sauce 9g, white sand is added according to every 100g camel meat in 5 processing groups of this experimental setup, each processing group in pickled material Sugared 10g, salt 10g, chilli oil 3.3g, sesame oil 1.7g, cooking wine 2g, claret 1.7g, pepper powder 0.1g, monosodium glutamate, Chinese prickly ash Powder, five-spice powder, pulled figs fragment, raspberry dry crushing block, Single Roxburgh Rose Fruit dry crushing block, dried orange peel, each 0.5g of olive leaf.In same place manage bar Under part, after different disposal group distinguishes knead-salting 1h, 1.5h, 2h, 2.5h, 3h, 70 DEG C of baking 180min, height after being cooled to room temperature Temperature baking 2min.Spreading for cooling is taken out, molding carries out sensory evaluation and the measurement of shearing force to it.
Knead-salting main purpose is to keep meat soft, accelerates salt water penetration and color development, accelerates the extraction of protein and molten The effects of solution.For experimental result as shown in attached drawing 4, the knead-salting time significantly affects the sensory evaluation scores and tenderness of hunchbacked jerky.It is trying It tests in gradient scope, with the extension of knead-salting time, shearing force is gradually increased, and sensory evaluation scores presentation first rises again slowly decline Trend.When the knead-salting time is 2h, hunchbacked jerky sensory evaluation scores highest, shearing force is lower, easily chews.When knead-salting Between more than 2h, hunchbacked jerky sensory evaluation scores decrease, and it is little that shearing force at this time and knead-salting 2h obtain result gap, because This, using sensory evaluation as main indicator, shearing force is auxiliary characteristics, while in view of being produced into shorten process time, reducing This comprehensively considers production reality, and selecting knead-salting time 2h is optimal level.
3, response surface optimization is tested
On the basis of single factor experiment, chooses salt additive amount, sugared additive amount, baking time and carry out the center Box-Behnken Combination experiment simultaneously combines actual experiment condition to choose reasonable level, and with sensory evaluation scores and hardness, value devises three factors in response Three horizontal response surface analysis experiments, a combination thereof design level value and coding are shown in Table 2.
Table 2: factor level coding schedule
2.3.1 response surface model fitting and variance analysis
On the basis of experiment of single factor, according to Box-Behnken experimental design principle, sugared additive amount (A), soy sauce are chosen Dosage (B), baking time (C) carry out Three factors-levels response surface analysis, with sensory evaluation scores (Y1) and shearing force (Y2) two refer to It is denoted as response, experimental design scheme and the results are shown in Table 3.Data are returned using 8.0 software of Design Expert Analysis.
Table 3: response surface experiments scheme and result
According to the experimental result of table 3, in order to investigate influence of each interactive item to sensory evaluation and shearing force, other because In the case that element immobilizes, operation is carried out to regression equation using 8.05 software of Design-Expert, makes interactive item Response surface figure, as shown in attached drawing 5, attached drawing 6, attached drawing 7 and attached drawing 8.
Table 4:Y1The variance analysis of regression model
Note: P < 0.05 *, significant difference；P < 0.01 *, difference are extremely significant.
Table 5:Y2The variance analysis of regression model
Note: P < 0.05 *, significant difference；P < 0.01 *, difference are extremely significant.
Regression fit is carried out to data in table 4, obtains independent variable and sensory evaluation scores (Y1) secondary multinomial regression equation are as follows:
Y1=8.63+0.085A+0.35B+0.045C-0.075AB-0.085AC-0.025BC-0.18A2-0.37B2+ 0.025C2；
Regression fit is carried out to data in table 5, obtains independent variable and shear force value (Y2) secondary multinomial regression equation are as follows:
Y2=2.84-0.14A-0.47B-0.14C-0.16AB+0.051AC+0.0092BC+0.6A2+0.63B2+ 0.35C2；
The variance analysis that further regression model of sensory evaluation scores is carried out, as seen from the results in Table 4, model P < 0.0001, Show that regression model reaches extremely significant level, the line between dependent variable and all independents variable
Significant (the R of sexual intercourse2=0.9765).Quasi- item P=0.5947 > 0.05 is lost, it is not significant that quasi- item is lost in simulation；The recurrence The correction coefficient of determination R of model2Adj=0.9462 shows that the 94.62% of response variation can use the model explanation.Variation lines Number CV=0.8452, illustrates that the models fitting degree is good, and test error is small, therefore the regression equation model is set up, this mould can be used Type carries out analysis and prediction to hunchbacked jerky process results.As shown in Table 4, the factor primary and secondary sequence of sensory evaluation is influenced are as follows: soy sauce Additive amount > sugar additive amount > baking time.
Similarly, variance analysis is carried out to the regression model of shearing force, be shown in Table 5, regression equation model is set up, and model Degree of fitting is good, can be used for speculating test result.It can also be seen that influencing the factor primary and secondary sequence of shearing force from table are as follows: sauce Oily additive amount > baking time > sugar additive amount.
5, response surface optimization and verifying
It using Design-Expert software, is maximized by sensory evaluation scores, shearing force takes most minimum value, to 2 simplification Regression equation afterwards carries out joint solution, and the Optimizing Technical for obtaining hunchbacked jerky is shown in Table 6.
Table 6: response surface software prediction optimum process condition
Sugared additive amount Soy sauce additive amount Baking time Sensory evaluation scores Shearing force
10.15 9.18 183.25 8.713 2.752
In view of the operability and simplicity during actual experiment, sugared additive amount is set to 10g/100g, soy sauce adds Dosage is 9g/100g, baking time 185min.In order to examine the accuracy and validity of acquired results, using above-mentioned optimization Parameter has carried out 3 parallel laboratory tests, and acquired results are as shown in table 7.As can be seen from Table 7, experimental result value and response foliation It is closer to by predicted value, it is therefore contemplated that accurate and reliable based on the resulting optimization of C/C composites parameter of the Response Surface Method.
Table 7: best camel jerky technological experiment result verification
Response 1 2 3 Average value
Sensory evaluation scores 8.67 8.79 8.82 8.76
Hardness 2.86 2.66 2.91 2.81
According to above-mentioned optimum experimental it is found that hunchbacked jerky preparation method, in parts by weight, hunchbacked jerky supplementary material proportion are wrapped 800-1200 parts of raw material camel tendon is included, it is 80-100 parts of mixed accessories soy sauce, 90-110 parts of salt, 70-110 parts of white granulated sugar, peppery 27-39 parts of green pepper oil, 11-23 parts of sesame oil, 10-30 parts of cooking wine, 11-23 parts of claret, 0.5-2.5 parts of pepper powder, monosodium glutamate, flower Green pepper powder, five-spice powder, pulled figs fragment, raspberry dry crushing block, Single Roxburgh Rose Fruit dry crushing block, dried orange peel, olive leaf are 3-7 parts each.
It verifies by further serial experiment, is set out by the uniqueness of the typicalness and style that obtain final products, this Invention more preferably provides a kind of hunchbacked jerky, in parts by weight, including 1000 parts of raw material camel tendon, mixed accessories soy sauce 90 parts, 100 parts of salt, 100 parts of white granulated sugar, 33 parts of chilli oil, 17 parts of sesame oil, 20 parts of cooking wine, 17 parts of claret, pepper powder 1 part, monosodium glutamate, zanthoxylum powder, five-spice powder, pulled figs fragment, raspberry dry crushing block, Single Roxburgh Rose Fruit dry crushing block, dried orange peel, each 5 parts of olive leaf. On the basis of retaining tradition hunchbacked jerky flavor, by addition pulled figs fragment, raspberry dry crushing block, Single Roxburgh Rose Fruit dry crushing block, old The auxiliary materials such as skin and olive leaf, make hunchbacked jerky be easy to chew, effect easy to digest, the hunchbacked jerky of preparation, uniform color, and color is in Brownish red and glossy；Jerky tissue tight, piece shape is neat, and surfacing, thickness is uniform, no raw cook, burnt piece；Good mouthfeel, Exquisiteness, there is an aftertaste, and jerky has hunchbacked meat-like flavor, and taste is mellow, it is spicy in it is slightly sweet, taste is better than market retailers jerky product, belongs to In a kind of novel jerky new product, it is with a wide range of applications.
Embodiment nine:
On experiment basis provided by the above embodiment, it is further across by selection Xinjiang two-humped camel camel meat raw material Example, the method for the hunchbacked jerky of the preparation provided by above-mentioned experiment obtains product and measures after testing with product quality, specific to tie Fruit is as follows.
1, Xinjiang two-humped camel camel Meat quality is analyzed, and the results are shown in Table 8 for analysis.
Table 8: Xinjiang two-humped camel Meat quality measurement result
Project PH value L* a* b*
Hunchbacked meat 5.62±0.25 31.84±1.82 38.6±1.82 2.53±0.44
Project Shearing force/Kg It is waterpower/% Percentage of water loss/% Cooked meat percentage/%
Hunchbacked meat 6.84±0.12 80.67±1.56 14.14±0.94 52.39±0.78
2, hunchbacked jerky organoleptic examination
Jerky uniform color, color is in brownish red and glossy；Jerky tissue tight, piece shape is neat, surfacing, thickness Uniformly, no raw cook, burnt piece；Good mouthfeel, it is fine and smooth, have aftertaste, jerky has hunchbacked meat-like flavor, and taste is mellow, it is spicy in it is slightly sweet.
3, hunchbacked jerky physics and chemistry and Micro biological Tests
The physicochemical and microbial index of hunchbacked jerky product is shown in Table 9 and table 10, meets existing GB standard.By table 9, table 10 as it can be seen that the fat content of product is low, and protein content is high, and sugar content is low, is a kind of low fat, the meat products of high protein.
Table 9: hunchbacked jerky product physical and chemical index
Project National standard Testing result
Moisture/(g/100g) ≤20 16.9±0.001
Fat/(g/100g) ≤16 13.08±0.003
Protein/(g/100g) ≥28 36.41±0.64
Chloride (in terms of NaCl)/(g/100g) ≤5 2.81±0.076
Total reducing sugar (in terms of sucrose)/(g/100g) ≤38 10.48±0.42
Table 10: hunchbacked jerky product microbiological indicator
Project National standard Testing result
Total plate count/(CFU/g) ≤10000 2800
Coliform/(MPN/100g) ≤30 ≤30
Salmonella It must not detect It is not detected
Staphylococcus aureus It must not detect It is not detected
Will congratulates formula bacterium It must not detect It is not detected
The measurement of hunchbacked jerky physicochemical and microbial index according to following method, the measurement of moisture content: referring to national standard GB 5009.3-2016；The measurement of protein content: referring to national standard GB 5009.5-2016；Determination of fat: referring to national standard GB 5009.6-2016；The measurement of chloride content: referring to national standard GB/T 9695.8；The measurement of total sugar content: referring to national standard GB/T 5009.8；The measurement of total plate count: referring to national standard GB/T 4789.2；The measurement of coliform sum: referring to national standard GB/T 4789.3；The inspection of salmonella: referring to national standard GB 4789.4-2010；The inspection of staphylococcus aureus: referring to national standard GB/ T 4789.10-2008；The inspection of will he formula bacterium: referring to national standard GB 4789.5-2012, show the hunchbacked meat that present invention preparation provides The fat content of dried meat is low, and protein content is high, and sugar content is low, is a kind of meat products of low fat high protein, demonstrates the present invention Provide a kind of safe and healthy, nutrition, the novel foodstuff for meeting era development.
Embodiment ten:
Sensory evaluation group is formed by 13 tasters without special hobby, to 4 jerky products (wherein No. 1: commercially available camel Jerky product 1,2: commercially available camel jerky product 2,3: commercially available camel jerky product 3,4: camel jerky prepared by the present invention), lead to It crosses to 5 appearance, color, fragrance, flavour, mouthfeel indexs according to quality good or not (1-5 points) sequence, statistical result such as following table.
Table 11:4 kind camel jerky appearance rank test statistical form
Table 12:4 kind camel jerky color rank test statistical form
Table 13:4 kind camel jerky fragrance rank test statistical form
Table 14:4 kind camel jerky flavour rank test statistical form
Table 15:4 kind camel jerky mouthfeel rank test statistical form
As shown in table 11, table 12, table 13, table 14 and table 15, camel jerky appearance prepared in accordance with the present invention, color, fragrance, Flavour, taste characteristics are above other three groups of control groups, show that the hunchbacked jerky of application preparation has the feature of excellent sense organ, preparation camel Jerky, uniform color, color is in brownish red and glossy；Jerky tissue tight, piece shape is neat, and surfacing, thickness is uniform, nothing Raw cook, burnt piece；Good mouthfeel, it is fine and smooth, have aftertaste, jerky has hunchbacked meat-like flavor, and taste is mellow, it is spicy in it is slightly sweet, taste is better than Market retailers jerky product, is with a wide range of applications.And each effective component is synergistic, reaches tenderization camel meat meat, increases The antioxidative effect of strong camel jerky, it is bad to overcome traditional hunchbacked meat mouthfeel, is unfavorable for chewing, nondigestible problem meets The requirement of the modern food industry development of " safe and healthy, nutrition ", is that one kind is safe and healthy, nutrition, meets era development Novel foodstuff can be realized industrialization continuous production, have extensive practical value.
In conclusion a kind of hunchbacked jerky provided by the invention, using hunchbacked meat as raw material, on the basis for retaining traditional butcher's shop flavor On, by adding pulled figs fragment, raspberry dry crushing block, Single Roxburgh Rose Fruit dry crushing block, dried orange peel, the auxiliary materials such as olive leaf keep hunchbacked jerky easy It is easy to digest in chewing, the mouthfeel of product is not only improved, the use value and trophic function of product are also improved.
The above embodiments be only preferred embodiments of the present invention will be described, not to the scope of the present invention into Row limits, and without departing from the spirit of the design of the present invention, those of ordinary skill in the art make technical solution of the present invention Various changes and improvements out, should all fall into present invention determine that protection scope in.

Claims (7)

1. a kind of camel jerky, which is characterized in that including raw material and mixed accessories, in parts by weight, raw material includes hunchbacked meat 800-1200 parts, mixed accessories include 80-100 parts of soy sauce, and 90-110 parts of salt, 70-110 parts of white granulated sugar, chilli oil 27-39 Part, 11-23 parts of sesame oil, 10-30 parts of cooking wine, 11-23 parts of claret, 0.5-2.5 parts of pepper powder, monosodium glutamate, zanthoxylum powder, spices Powder, pulled figs fragment, raspberry dry crushing block, Single Roxburgh Rose Fruit dry crushing block, dried orange peel, olive leaf are 3-7 parts each.
2. a kind of hunchbacked jerky as described in claim 1, which is characterized in that the raw material includes hunchbacked 1000 parts of meat, is mixed auxiliary Material include 90 parts of soy sauce, 100 parts of salt, 100 parts of white granulated sugar, 33 parts of chilli oil, 17 parts of sesame oil, 20 parts of cooking wine, claret 17 parts, 1 part of pepper powder, monosodium glutamate, zanthoxylum powder, five-spice powder, pulled figs fragment, raspberry dry crushing block, Single Roxburgh Rose Fruit dry crushing block, dried orange peel, Each 5 parts of olive leaf.
3. a kind of preparation method of camel jerky, which is characterized in that specifically use following technical step:
(1) raw material selection and finishing: selecting fresh hunchbacked meat, and the raw meat chosen is removed the peel, is boned, tendon is gone, removes fat, goes Impurity, be sent into freezer, make meat temperature be maintained at 0 DEG C it is spare；
(2) it is sliced: meat piece is cut into thickness 1.6- along meat fiber direction with slicer by hunchbacked meat taking-up prepared by step (1) The slice of 1.8cm；
(3) rinse: the sliced meat being sliced prepared by step (2) impregnate 1h with clear water, remove watery blood, dirt, drain standby With；
(4) mixed accessories: by soy sauce, chilli oil, white granulated sugar, sesame oil, cooking wine, claret, salt, monosodium glutamate, zanthoxylum powder, Hu Green pepper powder, five-spice powder, pulled figs fragment, raspberry dry crushing block, Single Roxburgh Rose Fruit dry crushing block, dried orange peel, olive leaf mix in parts by weight, system Obtain mixed accessories；
(5) knead-salting: the mixed accessories that step (3) prepares sliced meat and step (4) preparation are put into vacuum tumbler, vacuum 2 h of knead-salting；
(6) it toasts: the sliced meat that step (5) prepares uniformly being spread into sieve and are sent into oven cooking cycle, 70 DEG C of baking 185min, natural cooling To room temperatures, semi-finished product are put into high-temperature baking furnace and carry out high-temperature baking, 230 DEG C of temperature, toast 2min, sliced meat in golden yellow or Person's light red, it is glossy；
(7) cooling: hunchbacked jerky cooled to room temperature prepared by step (6), spreading for cooling；
(8) hunchbacked jerky prepared by step (7) segmentation packaging: is divided into 2 cm × 3cm rectangle meat piece, packed products.
4. a kind of preparation method of hunchbacked jerky as claimed in claim 3, which is characterized in that the pulled figs fragment is Pulled figs was crushed 20 meshes, dry bulk is charred without bulky grain, without solids, nothing, has pulled figs fragment distinctive Flavor, free from extraneous odour, the exogenous impurity being visible by naked eyes.
5. a kind of preparation method of hunchbacked jerky as claimed in claim 3, which is characterized in that the raspberry dry crushing block, be by Raspberry is dry to be crushed 20 meshes, and dry bulk is charred without bulky grain, without solids, nothing, had the distinctive flavor of raspberry dry crushing block, Free from extraneous odour, the exogenous impurity being visible by naked eyes.
6. a kind of preparation method of hunchbacked jerky as claimed in claim 3, which is characterized in that the Single Roxburgh Rose Fruit dry crushing, be by Rosa roxburghii Tratt dried fruit was crushed 20 meshes, and dry bulk is charred without bulky grain, without solids, nothing, had the distinctive wind of Single Roxburgh Rose Fruit dry crushing Taste, free from extraneous odour, the exogenous impurity being visible by naked eyes.
7. a kind of preparation method of hunchbacked jerky as claimed in claim 3, which is characterized in that the described selection of hunchbacked meat 4-5 years old is new Boundary two-humped camel tendon.
CN201810975262.8A 2018-08-24 2018-08-24 A kind of camel jerky and preparation method thereof Pending CN108936329A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201810975262.8A CN108936329A (en) 2018-08-24 2018-08-24 A kind of camel jerky and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201810975262.8A CN108936329A (en) 2018-08-24 2018-08-24 A kind of camel jerky and preparation method thereof

Publications (1)

Publication Number Publication Date
CN108936329A true CN108936329A (en) 2018-12-07

Family

ID=64473156

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201810975262.8A Pending CN108936329A (en) 2018-08-24 2018-08-24 A kind of camel jerky and preparation method thereof

Country Status (1)

Country Link
CN (1) CN108936329A (en)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103404891A (en) * 2013-07-15 2013-11-27 怀宁县绿洲禽业专业合作社 Pawpaw fermentation flavor dried duck meat and preparation method thereof
CN103637222A (en) * 2013-11-26 2014-03-19 华中农业大学 Bean dreg dried meat slices and preparation method thereof
CN105285733A (en) * 2015-07-10 2016-02-03 陈艺炜 Dried beef slice and preparation method of the dried beef slice
US20170027202A1 (en) * 2015-07-28 2017-02-02 Michelle Denise Timberlake Preparation Of Meat Jerky
CN106616488A (en) * 2017-01-19 2017-05-10 广西聚银牧业集团岭南客家陆川猪肉制品有限公司 Pork sausage and preparation method thereof
CN107518304A (en) * 2017-10-16 2017-12-29 铜仁学院 A kind of hollow plum juice spicy beef jerky and preparation method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103404891A (en) * 2013-07-15 2013-11-27 怀宁县绿洲禽业专业合作社 Pawpaw fermentation flavor dried duck meat and preparation method thereof
CN103637222A (en) * 2013-11-26 2014-03-19 华中农业大学 Bean dreg dried meat slices and preparation method thereof
CN105285733A (en) * 2015-07-10 2016-02-03 陈艺炜 Dried beef slice and preparation method of the dried beef slice
US20170027202A1 (en) * 2015-07-28 2017-02-02 Michelle Denise Timberlake Preparation Of Meat Jerky
CN106616488A (en) * 2017-01-19 2017-05-10 广西聚银牧业集团岭南客家陆川猪肉制品有限公司 Pork sausage and preparation method thereof
CN107518304A (en) * 2017-10-16 2017-12-29 铜仁学院 A kind of hollow plum juice spicy beef jerky and preparation method thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
杨丽等: "骆驼肉的营养价值、食用品质及加工现状", 《肉类研究》 *
马欣欣: "阿拉善双峰驼肉的嫩化及风干肉的研制", 《中国优秀硕士学位论文全文数据库 工程科技I辑》 *

Similar Documents

Publication Publication Date Title
CN106174084A (en) A kind of Budgerigar chicken claw leisure food and preparation method thereof
CN109645429A (en) A kind of rattan green pepper chicken cream and preparation method thereof
CN104222211B (en) A kind of quick-freezing rice pizza goods and production method thereof
CN105077131A (en) Sichuan flavor braised seasoning and preparation method and application thereof
KR20100018163A (en) A functional slices of dried cow beef contained ginseng
CN110292154B (en) Preparation method of flavored salt roasted chicken wings
CN104397778A (en) Method for producing spiced peanut kernels through microwaves
CN107258926A (en) A kind of young ginger pickle flavor albumin meat and preparation method thereof
CN106307190A (en) Smoked-flavor salted red snapper and processing method thereof
CN107912718A (en) Bamboo shoot superfine powder sausage and production method
CN105851941A (en) Chinese chive cuttlefish noodle and preparation method thereof
CN105077300A (en) Low-fat, fresh and tender beefsteak processing method and product thereof
CN105747120A (en) Dried pork slice with green tea flavor and making method of dried pork slice
CN106174081A (en) A kind of characteristic barbecue is dry and preparation method thereof
CN108936329A (en) A kind of camel jerky and preparation method thereof
CN105265732B (en) A kind of soybean germ sugar and preparation method thereof
CN107594459A (en) A kind of method for optimizing conditioning roast chicken flavor material formula using electronic nose analytical technology
KR101297349B1 (en) Pork patty comprising white jelly mushroom and preparation method thereof
CN106261973A (en) A kind of processing method of smoked flavor red Channa argus cured fish
CN106072078A (en) A kind of grain cuttlefish processed and preparation method thereof
CN112120170A (en) Production process of spicy chicken wings
CN104872712A (en) Western style sausage based on dietary fiber and chicken breast and preparation method thereof
CN107319573A (en) Taste albumin meat and preparation method thereof is protected in a kind of palace
KR101281709B1 (en) Grilled circle chip type chicken jerky using of two-set heat treatment process and manufacturing method thereof
CN106261975A (en) A kind of mustard local flavor red Channa argus cured fish and dry method method of salting and processing thereof

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
RJ01 Rejection of invention patent application after publication

Application publication date: 20181207