CN109480203A - The preparation method of potato wild boar meat gruel dried meat - Google Patents
The preparation method of potato wild boar meat gruel dried meat Download PDFInfo
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- CN109480203A CN109480203A CN201811529906.7A CN201811529906A CN109480203A CN 109480203 A CN109480203 A CN 109480203A CN 201811529906 A CN201811529906 A CN 201811529906A CN 109480203 A CN109480203 A CN 109480203A
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- meat
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- gruel
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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
- A23L13/10—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
- A23L13/70—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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The preparation method of potato wild boar meat gruel dried meat disclosed by the invention, comprising the following steps: (1) pretreatment of pork: taking brawn hind shank, rejects bone, tendon, fat and fascia, clean drain the water it is spare；(2) it rubs: the meat that step (1) is cleaned being put into meat grinder, is twisted into the meat gruel of 5-6mm, it is spare；(3) it pickles；(4) product of step (3) tabletting: is pressed into the sliced meat of 3-4mm；(5) it stands: sliced meat is stood into 40-50min at room temperature；(6) it toasts.The method of the present invention is simple, and the meat gruel dried meat of preparation is soft or hard agreeable to the taste, and in good taste, shelf life is long, full of nutrition, enriches the type of potato and meat products.
Description
Technical field
The invention belongs to jerky processing technique fields, and in particular to a kind of preparation method of potato wild boar meat gruel dried meat.
Background technique
Jerky is a kind of popular among consumers traditional meat, is raw material frequently with back leg bulk lean meat, is adding
Largely pick a bone meat, leftover pieces can be generated during work, these meat often by as the processing of low value meat, cause a degree of resource wave
Take and economic loss, and traditional jerky nutrition and flavor it is relatively single.
Potato is the fourth-largest cereal crops in China, is the important source material of implementation potato staple food grainization strategy, but due to storage
Loss caused by hiding condition difference is up to 15%.Potato full-powder is the dewatered product of fresh potato, maintains potato meat cell
Completely, there are the unique flavor and taste of potato, and include whole dry matters of the fresh potato in addition to potato skin.There is research table
It is bright, potato full-powder is added in right amount in the products such as bread, biscuit, cellulose and micronutrient in food are significantly increased
Content improves the organoleptic quality of product, has obtained the generally receiving of consumer.Contain about 70% potato in potato full-powder
Starch, viscosity is big after potato starch gelatinization, and transparency is high, is a kind of good binder and filler in meat products.
Existing jerky, universal hardness is larger, and especially hardness is big after placing a period of time, influences mouthfeel, and shelf life is short.
Summary of the invention
In view of the drawbacks of the prior art, the present invention provides a kind of preparation method of potato wild boar meat gruel dried meat.
The preparation method of potato wild boar meat gruel dried meat, comprising the following steps:
(1) pretreatment of pork: taking brawn hind shank, rejects bone, tendon, fat and fascia, clean drain the water it is spare；
(2) it rubs: the meat that step (1) is cleaned being put into meat grinder, is twisted into the meat gruel of 5-6mm, it is spare；
(3) it pickles: salt, cooking wine, soybean protein isolate, ginger powder, garlic powder, five-spice powder, red kojic rice powder, white sand being added into meat gruel
Sugar, honey, pectin, carragheen, potato full-powder sealed pickling 12-15h again after mixing evenly；
(4) product of step (3) tabletting: is pressed into sliced meat；
(5) it stands: sliced meat is stood into 40-50min at room temperature；
(6) it toasts: first in air drier, dry 1-1.5h at 70-80 DEG C；1 face is turned over every 20min, is then first existed
5-10min is toasted at 120-130 DEG C, then toasts 5-10min at 160-170 DEG C, after natural cooling.
Preferably, meat gruel, salt, cooking wine, soybean protein isolate, ginger powder, garlic powder, five-spice powder, red yeast rice described in step (3)
Rice flour, white granulated sugar, honey, pectin, carragheen, potato full-powder weight ratio be 100:(2-4): (2-3): (3-5): (0.6-
0.8): (0.6-0.8): (0.3-0.5): (0.03-0.05): (5-6): (2-4): (0.5-0.8): (1-3): (20-35).
Preferably, the temperature pickled described in step (3) is 2-5 DEG C.
Preferably, sliced meat described in step (4) with a thickness of 3-4mm.
Preferably, the wind speed of air drier described in step (3) is 1.5-2m/s.
Raw material of the present invention is the raw material sold on the market.
Advantages of the present invention:
The method of the present invention is simple, and the meat gruel dried meat of preparation is soft or hard agreeable to the taste, and in good taste, shelf life is long, full of nutrition, enriches potato
With the type of meat products.
Specific embodiment
Embodiment 1
The preparation method of potato wild boar meat gruel dried meat, comprising the following steps:
(1) pretreatment of pork: taking brawn hind shank, rejects bone, tendon, fat and fascia, clean drain the water it is spare；
(2) it rubs: the meat that step (1) is cleaned being put into meat grinder, is twisted into the meat gruel of 5-6mm, it is spare；
(3) it pickles: salt, cooking wine, soybean protein isolate, ginger powder, garlic powder, five-spice powder, red kojic rice powder, white sand being added into meat gruel
Sugar, honey, pectin, carragheen, potato full-powder sealed pickling 12h again after mixing evenly, pickle 5 DEG C of temperature；Wherein, the meat
Gruel, salt, cooking wine, soybean protein isolate, ginger powder, garlic powder, five-spice powder, red kojic rice powder, white granulated sugar, honey, pectin, carragheen,
The weight ratio of potato full-powder is 100:2:2:3:0.6:0.6:0.3:0.03:5:2:0.5:1:20；
(4) product of step (3) tabletting: is pressed into the sliced meat of 3-4mm；
(5) it stands: sliced meat is stood into 40min at room temperature；
(6) toast: first in air drier, the wind speed of air drier is 1.5m/s, dry 1.5h at 70 DEG C；Every
20min turns over 1 face, then first toasts 10min at 120 DEG C, then toasts 10min at 160 DEG C, after natural cooling.
Embodiment 2
The preparation method of potato wild boar meat gruel dried meat, comprising the following steps:
(1) pretreatment of pork: taking brawn hind shank, rejects bone, tendon, fat and fascia, clean drain the water it is spare；
(2) it rubs: the meat that step (1) is cleaned being put into meat grinder, is twisted into the meat gruel of 5-6mm, it is spare；
(3) it pickles: salt, cooking wine, soybean protein isolate, ginger powder, garlic powder, five-spice powder, red kojic rice powder, white sand being added into meat gruel
Sugar, honey, pectin, carragheen, potato full-powder sealed pickling 15h again after mixing evenly, pickle 2 DEG C of temperature；Wherein, the meat
Gruel, salt, cooking wine, soybean protein isolate, ginger powder, garlic powder, five-spice powder, red kojic rice powder, white granulated sugar, honey, pectin, carragheen,
The weight ratio of potato full-powder is 100:4:3:5:0.8:0.8:0.5:0.05:6:4:0.8:3:35；
(4) product of step (3) tabletting: is pressed into the sliced meat of 3-4mm；
(5) it stands: sliced meat is stood into 50min at room temperature；
(6) toast: first in air drier, the wind speed of air drier is 2m/s, dry 1h at 80 DEG C；It is turned over every 20min
Then 1 face first toasts 5min at 130 DEG C, then toasts 5min at 170 DEG C, after natural cooling.
Embodiment 3
The preparation method of potato wild boar meat gruel dried meat, comprising the following steps:
(1) pretreatment of pork: taking brawn hind shank, rejects bone, tendon, fat and fascia, clean drain the water it is spare；
(2) it rubs: the meat that step (1) is cleaned being put into meat grinder, is twisted into the meat gruel of 5-6mm, it is spare；
(3) it pickles: salt, cooking wine, soybean protein isolate, ginger powder, garlic powder, five-spice powder, red kojic rice powder, white sand being added into meat gruel
Sugar, honey, pectin, carragheen, potato full-powder sealed pickling 14h again after mixing evenly, pickle 3 DEG C of temperature；Wherein, the meat
Gruel, salt, cooking wine, soybean protein isolate, ginger powder, garlic powder, five-spice powder, red kojic rice powder, white granulated sugar, honey, pectin, carragheen,
The weight ratio of potato full-powder is 100:3:2:4:0.7:0.7:0.4:0.04:5:3:0.6:2:28；
(4) product of step (3) tabletting: is pressed into the sliced meat of 3-4mm；
(5) it stands: sliced meat is stood into 45min at room temperature；
(6) toast: first in air drier, the wind speed of air drier is 1.7m/s, dry 1.2h at 75 DEG C；Every
20min turns over 1 face, then first toasts 8min at 125 DEG C, then toasts 8min at 165 DEG C, after natural cooling.
Claims (5)
1. the preparation method of potato wild boar meat gruel dried meat, it is characterised in that: the following steps are included:
(1) pretreatment of pork: taking brawn hind shank, rejects bone, tendon, fat and fascia, clean drain the water it is spare；
(2) it rubs: the meat that step (1) is cleaned being put into meat grinder, is twisted into the meat gruel of 5-6mm, it is spare；
(3) it pickles: salt, cooking wine, soybean protein isolate, ginger powder, garlic powder, five-spice powder, red kojic rice powder, white sand being added into meat gruel
Sugar, honey, pectin, carragheen, potato full-powder sealed pickling 12-15h again after mixing evenly；
(4) product of step (3) tabletting: is pressed into sliced meat；
(5) it stands: sliced meat is stood into 40-50min at room temperature；
(6) it toasts: first in air drier, dry 1-1.5h at 70-80 DEG C；1 face is turned over every 20min, is then first existed
5-10min is toasted at 120-130 DEG C, then toasts 5-10min at 160-170 DEG C, after natural cooling.
2. the preparation method of potato wild boar meat gruel dried meat according to claim 1, it is characterised in that: meat described in step (3)
Gruel, salt, cooking wine, soybean protein isolate, ginger powder, garlic powder, five-spice powder, red kojic rice powder, white granulated sugar, honey, pectin, carragheen,
The weight ratio of potato full-powder is 100:(2-4): (2-3): (3-5): (0.6-0.8): (0.6-0.8): (0.3-0.5):
(0.03-0.05): (5-6): (2-4): (0.5-0.8): (1-3): (20-35).
3. the preparation method of potato wild boar meat gruel dried meat according to claim 1, it is characterised in that: step salts down described in (3)
The temperature of system is 2-5 DEG C.
4. the preparation method of potato wild boar meat gruel dried meat according to claim 1, it is characterised in that: meat described in step (4)
Piece with a thickness of 3-4mm.
5. the preparation method of potato wild boar meat gruel dried meat according to claim 1, it is characterised in that: heat described in step (3)
The wind speed of wind drying machine is 1.5-2m/s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201811529906.7A CN109480203A (en) | 2018-12-14 | 2018-12-14 | The preparation method of potato wild boar meat gruel dried meat |
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| CN201811529906.7A CN109480203A (en) | 2018-12-14 | 2018-12-14 | The preparation method of potato wild boar meat gruel dried meat |
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| CN109480203A true CN109480203A (en) | 2019-03-19 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110916108A (en) * | 2019-12-09 | 2020-03-27 | 新疆天山美乐食品制造有限公司 | Method for making dried pork slices with high dietary fiber content |
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2018
- 2018-12-14 CN CN201811529906.7A patent/CN109480203A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110916108A (en) * | 2019-12-09 | 2020-03-27 | 新疆天山美乐食品制造有限公司 | Method for making dried pork slices with high dietary fiber content |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190319 |
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| WD01 | Invention patent application deemed withdrawn after publication |