CN111616306A - Air-dried meat formula and preparation method thereof - Google Patents
Air-dried meat formula and preparation method thereof Download PDFInfo
- Publication number
- CN111616306A CN111616306A CN202010551839.XA CN202010551839A CN111616306A CN 111616306 A CN111616306 A CN 111616306A CN 202010551839 A CN202010551839 A CN 202010551839A CN 111616306 A CN111616306 A CN 111616306A
- Authority
- CN
- China
- Prior art keywords
- portions
- parts
- meat
- pork
- nutrient
- 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.)
- Withdrawn
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
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to an air-dried pork formula and a preparation method thereof. The air-dried meat prepared by the invention uses the original medicinal materials formed by mixing and crushing a plurality of materials, and is fully tasty and delicious after being baked and dried; because the baking and drying time is short, the nutritional ingredients in the pork are retained to a greater extent, and the processed pork has fine meat quality, bright color, no mutton smell, moderate hardness, moderate spicy and hot taste, moderate sweet and salty taste and strong aftertaste, and can be preserved for a longer time; all physical and chemical indexes and microbial indexes meet the national detection standards of physical and chemical indexes and microbial indexes of pork jerky.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a formula of air-dried meat and a preparation method thereof.
Background
Pork, also known as pork of guinea pig, is the meat of domestic pigs of the family hogs. It has sweet and salty taste, and is rich in protein, fat, carbohydrate, calcium, iron, phosphorus, etc. Pork is a main subsidiary food in daily life and has the effects of tonifying deficiency, strengthening body, nourishing yin, moistening dryness and enlarging skin. It can be used as a nutrient tonic for patients with weakness after illness, blood deficiency after parturition, and emaciation with yellowish complexion. Under the same weight, the content of vitamin B1 in pork is more than 4 times that in beef and more than 5 times that in mutton and chicken, and the vitamin B1 has close functional relationship with the nervous system, so that the postpartum depression symptom can be improved, and the fatigue of a human body can be eliminated.
Pork is one of important animal food on a dining table, and has a particularly delicious meat taste after cooking because fibers are thin and soft, connective tissues are few, and muscle tissues contain much intramuscular fat. The air-dried pork is prepared from the pork, and is eaten by people during leisure and entertainment, so that the taste of food eaten by people during leisure and entertainment can be improved, and the health and nutrition of the food eaten can be effectively improved.
Therefore, the invention provides a formula of air-dried meat and a preparation method thereof.
Disclosure of Invention
The invention aims to provide a formula of air-dried meat and a preparation method thereof.
The technical scheme adopted by the invention is that the air-dried meat formula and the preparation method thereof comprise the following steps:
firstly, processing raw materials, namely selecting 800-;
preparing an auxiliary material solution, namely taking 80-100 parts of softened water, 1-2 parts of ethyl maltol, 5-6 parts of monosodium glutamate, 8-9 parts of chili powder, 3-5 parts of chili seeds, 6-8 parts of white sesame seeds, 0.9-3 parts of pepper powder, 0.2-0.6 part of sodium dehydroacetate, 0.6-1 part of ginger powder, 7-10 parts of salt, 6-9 parts of white sugar, 2-5 parts of pepper, 1-2 parts of rhizoma kaempferiae, 1-2 parts of aniseed, 1-2 parts of cinnamon, 1-2 parts of bay leaves, 1-3 parts of clove, 0.5-1 part of fennel, 1-5 parts of white spirit and 0.5-2 parts of citronella, crushing the raw materials, mixing, and putting into a proper amount of soft water to be uniformly stirred for later use;
thirdly, pickling, namely using a full-automatic vacuum rolling machine to carry out breathing rolling on the auxiliary material solution and the long-strip-shaped meat, using a forward and reverse rotation mode to fully and uniformly stir the meat, and pickling for 20-24 hours at a low temperature to fully taste the meat;
fourthly, baking, namely hanging the pickled meat on a customized rack vehicle, entering a drying room, and baking for 2 hours at the temperature of 60 ℃;
drying, and drying at a high temperature of 80 ℃ after baking;
and (sixthly), preparing a finished product, namely cooling, disinfecting, packaging and packaging the dried meat after the product is confirmed to be well cooked.
Preferably, the weight ratio of the frozen pork to the adjuvant solution is as follows: 800 portions of pork ion, 80 to 100 portions of softened water, 1 to 2 portions of ethyl maltol, 5 to 6 portions of monosodium glutamate, 8 to 9 portions of chili powder, 3 to 5 portions of chili seeds, 6 to 8 portions of white sesame seeds, 0.9 to 3 portions of pepper powder, 0.2 to 0.6 portion of sodium dehydroacetate, 0.6 to 1 portion of ginger powder, 7 to 10 portions of salt, 6 to 9 portions of white sugar, 2 to 5 portions of pepper, 1 to 2 portions of rhizoma kaempferiae, 1 to 2 portions of aniseed, 1 to 2 portions of cinnamon, 1 to 2 portions of myrcia, 1 to 3 portions of clove, 0.5 to 1 portion of fennel, 1 to 5 portions of white spirit and 0.5 to 2 portions of citronella.
Preferably, the nutrient components and nutrient reference values in the dried meat in the fifth step are as follows: the energy is 1195 kilojoules per 100 grams of meat, and the reference value of the nutrient is 14%; 44.9 grams of protein, 75% of nutrient reference value; fat 10.4 grams, nutrient reference 17%; 3.4 grams of carbohydrate, 1% of nutrient reference value; sodium was 3120 mg and the nutrient reference was 156%.
The invention has the beneficial effects that: the air-dried meat prepared by the invention uses the original medicinal materials formed by mixing and crushing a plurality of materials, and is fully tasty and delicious after being baked and dried; because the baking and drying time is short, the nutrient components in the pork are retained to a greater extent, and the processed pork has fine meat quality, bright color, no mutton smell, moderate hardness and long preservation time; all physical and chemical indexes and microbial indexes meet the detection standards of the physical and chemical indexes and the microbial indexes of the pork jerky specified by the state, and the air-dried pork prepared by the method realizes the technical effects of delicious and mellow taste, moderate spicy and hot taste, moderate sweet and salty taste and strong aftertaste.
Detailed Description
In specific embodiment 1, a formula of air-dried meat and a preparation method thereof comprise the following steps:
firstly, processing raw materials, namely selecting 800-;
preparing an auxiliary material solution, namely taking 80-100 parts of softened water, 1-2 parts of ethyl maltol, 5-6 parts of monosodium glutamate, 8-9 parts of chili powder, 3-5 parts of chili seeds, 6-8 parts of white sesame seeds, 0.9-3 parts of pepper powder, 0.2-0.6 part of sodium dehydroacetate, 0.6-1 part of ginger powder, 7-10 parts of salt, 6-9 parts of white sugar, 2-5 parts of pepper, 1-2 parts of rhizoma kaempferiae, 1-2 parts of aniseed, 1-2 parts of cinnamon, 1-2 parts of bay leaves, 1-3 parts of clove, 0.5-1 part of fennel, 1-5 parts of white spirit and 0.5-2 parts of citronella, crushing the raw materials, mixing, and putting into a proper amount of soft water to be uniformly stirred for later use;
thirdly, pickling, namely using a full-automatic vacuum rolling and kneading machine to roll and knead the auxiliary material solution and the long-strip-shaped meat to fully and uniformly stir the meat, and pickling for 20 to 24 hours at a low temperature to fully taste the meat;
fourthly, baking, namely hanging the pickled meat on a customized rack vehicle, entering a drying room, and baking for 2 hours at the temperature of 60 ℃;
drying, and drying at a high temperature of 80 ℃ after baking;
and (sixthly), preparing a finished product, namely cooling, disinfecting, packaging and packaging the dried meat after the product is confirmed to be well cooked.
Wherein, the nutrient components in the dried meat and the nutrient reference values thereof are as follows: the energy is 1195 kilojoules per 100 grams of meat, and the reference value of the nutrient is 14%; 44.9 grams of protein, 75% of nutrient reference value; fat 10.4 grams, nutrient reference 17%; 3.4 grams of carbohydrate, 1% of nutrient reference value; sodium was 3120 mg and the nutrient reference was 156%.
In a specific embodiment 2, a formula of air-dried pork and a preparation method thereof, the raw material pork and the auxiliary material solution are in a weight ratio of: 800 portions of pork ion, 80 to 100 portions of softened water, 1 to 2 portions of ethyl maltol, 5 to 6 portions of monosodium glutamate, 8 to 9 portions of chili powder, 3 to 5 portions of chili seeds, 6 to 8 portions of white sesame seeds, 0.9 to 3 portions of pepper powder, 0.2 to 0.6 portion of sodium dehydroacetate, 0.6 to 1 portion of ginger powder, 7 to 10 portions of salt, 6 to 9 portions of white sugar, 2 to 5 portions of pepper, 1 to 2 portions of rhizoma kaempferiae, 1 to 2 portions of aniseed, 1 to 2 portions of cinnamon, 1 to 2 portions of myrcia, 1 to 3 portions of clove, 0.5 to 1 portion of fennel, 1 to 5 portions of white spirit and 0.5 to 2 portions of citronella.
It is to be understood that the above description is not intended to limit the present invention, and the present invention is not limited to the above examples, and those skilled in the art may make modifications, alterations, additions or substitutions within the spirit and scope of the present invention.
Claims (3)
1. The air-dried meat formula and the preparation method thereof are characterized by comprising the following steps:
firstly, processing raw materials, namely selecting 800-;
preparing an auxiliary material solution, namely taking 80-100 parts of softened water, 1-2 parts of ethyl maltol, 5-6 parts of monosodium glutamate, 8-9 parts of chili powder, 3-5 parts of chili seeds, 6-8 parts of white sesame seeds, 0.9-3 parts of pepper powder, 0.2-0.6 part of sodium dehydroacetate, 0.6-1 part of ginger powder, 7-10 parts of salt, 6-9 parts of white sugar, 2-5 parts of pepper, 1-2 parts of rhizoma kaempferiae, 1-2 parts of aniseed, 1-2 parts of cinnamon, 1-2 parts of bay leaves, 1-3 parts of clove, 0.5-1 part of fennel, 1-5 parts of white spirit and 0.5-2 parts of citronella, crushing the raw materials, mixing, and putting into a proper amount of soft water to be uniformly stirred for later use;
thirdly, pickling, namely using a full-automatic vacuum rolling machine to carry out breathing rolling on the auxiliary material solution and the long-strip-shaped meat, using a forward and reverse rotation mode to fully and uniformly stir the meat, and pickling for 20-24 hours at a low temperature to fully taste the meat;
fourthly, baking, namely hanging the pickled meat on a customized rack vehicle, entering a drying room, and baking for 2 hours at the temperature of 60 ℃;
drying, and drying at a high temperature of 80 ℃ after baking;
and (sixthly), preparing a finished product, namely cooling, disinfecting, packaging and packaging the dried meat after the product is confirmed to be well cooked.
2. The air-dried meat formula and the preparation method thereof according to claim 1, wherein the formula comprises the following components: the weight ratio of the frozen pork to the auxiliary material solution is as follows: 800 portions of pork ion, 80 to 100 portions of softened water, 1 to 2 portions of ethyl maltol, 5 to 6 portions of monosodium glutamate, 8 to 9 portions of chili powder, 3 to 5 portions of chili seeds, 6 to 8 portions of white sesame seeds, 0.9 to 3 portions of pepper powder, 0.2 to 0.6 portion of sodium dehydroacetate, 0.6 to 1 portion of ginger powder, 7 to 10 portions of salt, 6 to 9 portions of white sugar, 2 to 5 portions of pepper, 1 to 2 portions of rhizoma kaempferiae, 1 to 2 portions of aniseed, 1 to 2 portions of cinnamon, 1 to 2 portions of myrcia, 1 to 3 portions of clove, 0.5 to 1 portion of fennel, 1 to 5 portions of white spirit and 0.5 to 2 portions of citronella.
3. The air-dried meat formula and the preparation method thereof according to claim 1, wherein the formula comprises the following components: and the nutrient components in the dried meat in the step five and the nutrient reference values thereof are as follows: the energy is 1195 kilojoules per 100 grams of meat, and the reference value of the nutrient is 14%; 44.9 grams of protein, 75% of nutrient reference value; fat 10.4 grams, nutrient reference 17%; 3.4 grams of carbohydrate, 1% of nutrient reference value; sodium was 3120 mg and the nutrient reference was 156%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010551839.XA CN111616306A (en) | 2020-06-17 | 2020-06-17 | Air-dried meat formula and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010551839.XA CN111616306A (en) | 2020-06-17 | 2020-06-17 | Air-dried meat formula and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111616306A true CN111616306A (en) | 2020-09-04 |
Family
ID=72267425
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010551839.XA Withdrawn CN111616306A (en) | 2020-06-17 | 2020-06-17 | Air-dried meat formula and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111616306A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114271452A (en) * | 2021-12-30 | 2022-04-05 | 陈春晓 | Manufacturing method of air-dried tuna |
-
2020
- 2020-06-17 CN CN202010551839.XA patent/CN111616306A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114271452A (en) * | 2021-12-30 | 2022-04-05 | 陈春晓 | Manufacturing method of air-dried tuna |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101816408B (en) | High-nutrition oil chilli sauce | |
| CN103315325B (en) | Spiced beef and its preparation method | |
| CN103989056B (en) | A kind of Steamed pork wrapped in lotus leaf and preparation method thereof | |
| CN101816409B (en) | Method for preparing high-nutrition oil chilli sauce | |
| KR20090093458A (en) | The soft jerked meat which a lactobacillus is contained | |
| CN103734743A (en) | Food for adsorbing phytosterol and making method thereof | |
| CN113100400A (en) | Method for preparing nutritional health-care ginseng roast chicken | |
| CN105661377B (en) | Preparation method of high-protein low-calorie fish meat crisp chips | |
| CN110292154B (en) | Preparation method of flavored salt roasted chicken wings | |
| CN111436580A (en) | Processing technology of fragrant vinasse flavor giant salamander product | |
| CN111616306A (en) | Air-dried meat formula and preparation method thereof | |
| KR20180016010A (en) | Method for producing health-soup using pettitoes for nutrient and tonic | |
| CN107028153A (en) | A kind of roast duck composite seasoning sauce and preparation method thereof | |
| CN112790345A (en) | Processing technology of instant pork blood ball slices | |
| CN105918872A (en) | Pork soybean sauce and preparation method thereof | |
| JP3072102B1 (en) | Brown rice component strengthened processed rice | |
| CN111357944A (en) | Low-cholesterol beefsteak and preparation method thereof | |
| KR20210057395A (en) | Manufacturing method for powder of edible insects | |
| CN110720492A (en) | High-protein low-carbohydrate fat-reducing biscuit and preparation method thereof | |
| CN104430714A (en) | Minced beef cake and making method thereof | |
| KR20130137577A (en) | Roasted semi-dried fish seasoned with red pepper paste | |
| KR102430217B1 (en) | Fermented sausage containing Wild-simulated ginseng and manufacturing method thereof | |
| KR102592423B1 (en) | Preparation method of hot pepper paste dried crobina fish and hot pepper paste dried crobina fish prepared by the method | |
| CN102793187A (en) | Lotus root meat balls | |
| CN106690113A (en) | Nori and black tea tenderloin |
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 | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200904 |