CN1315414C - Softening agent for jerky products, and its prepn. method - Google Patents
Softening agent for jerky products, and its prepn. method Download PDFInfo
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- CN1315414C CN1315414C CNB2005101043429A CN200510104342A CN1315414C CN 1315414 C CN1315414 C CN 1315414C CN B2005101043429 A CNB2005101043429 A CN B2005101043429A CN 200510104342 A CN200510104342 A CN 200510104342A CN 1315414 C CN1315414 C CN 1315414C
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Abstract
The present invention provides softening agent for jerky products, which is made of raw material with the proportion by weight share: 30 to 70 shares of propylene glycol, or 20 to 50 shares of glycerin, 5 to 10 shares of sorbic alcohol, 10 to 20 shares of phosphatide, 1 to 4 shares of sucrose ester and 0 to 3 shares of sodium caseinate. The softening agent is formed by uniformly grinding the raw material with humectant and surfactant which have no toxic side effect, and the humectant is simultaneously the cross-linking agent of meat collagen and certain amino acids. The present invention can prevent the amino acids from lost in jerky cooking process, and makes products have high yield. The structures of meat slices are clear, and slags caused mechanical jerky method can not occur. The product is soft and easy to chew, and is rich of elasticity. The present invention is suitable for people in various ages to eat.
Description
Technical field:
The present invention relates to meat products processing treatment technology, relate in particular to softening agent of a kind of dried meat product and preparation method thereof.
Background technology:
Jerky is the indispensable good merchantable brand of a kind of main high protein content, high-energy, instant, tourism and leisure.Along with the raising of people's lives, the consumption figure of jerky also increases gradually, and jerky has bigger market always, many some jerkys of artificial solution are stiff as bavin, the problem that is difficult to chew has been done a lot of work, the employing quick-frozen setting that has, and vacuum freeze-drying is made crisp jerky; The employing physical method that has becomes thin sliced meat with plant equipment extruding, the geometry that changes meat that stretches; Maybe the sliced meat that will boil or steam are meshing with each other through gear sliced meat are cut or be torn into cube meat or cutlet; Maybe the finished product of producing respectively being rolled anyhow again makes for 1-2 time it fluff; Or surplus with the temperature control method fresh meat being soaked 10 hour, and make the meat tenderization through repeatedly changing water; The method with papain enzymolysis that has makes collagen resolve into amino acid, order silk, muscle bond fission, and these methods play a good role jerky aspect loose.But because jerky is damaged because of the meat structure in manufacturing process, the jerky disintegrating slag of producing under the kindred circumstances is more, or because long soaking time, or collagen by enzymolysis soak or the stew in soy sauce process in lost considerable amino acid, and productive rate is low.And considerable producer still continues to use old method, so the jerky that stiff difficulty is chewed on the market still occupies considerable quantity.
Summary of the invention:
One of purpose of the present invention is more at the disintegrating slag that the stiff difficulty of jerky is chewed, the structural deterioration of mechanical treatment meat causes, the low problem of productive rate that enzymolysis or long soaking time cause because of losing amino acid provides a kind of softening agent of dried meat product; Two of purpose provides the preparation method of this softening agent.
One of purpose of the present invention can realize by following technical measures:
The general technology of jerky production is: frozen meat through thaw, dicing (bar or fourth), technologies such as seasoning, digestion, receipts soup, drying are made, because of the raw material difference has dried beef, dried pork, dried horse meat, rabbit jerky etc., by local flavor spices, spicy, curried, fruit juice, snake oil etc. are arranged, sliced meat, bar, silk, grain etc. are arranged by shape.Softening agent of the present invention is after meat is cut into definite shape, adds in seasoning process.This softening agent is made by following raw materials in weight portion: propane diols 30-70 or glycerine 20-50, sorbierite 5-10, phosphatidase 11 0-20, sucrose fat 1-4, casein sodium 0-3.The softening agent of making according to raw materials in weight portion of the present invention can be processed the fresh meat of 1000 weight portions:
Two of purpose of the present invention can realize by following technical measures:
Preparation method of the present invention adopts the ormal weight of each above-mentioned component, sorbierite, phosphatide is added in propane diols or the glycerine grind earlier, and then add sucrose fat, casein sodium grinding evenly, promptly becomes softening agent.
Described raw material evenly forms by NMF and the surfactant compound grinding that has no side effect, NMF also is simultaneously meat collagen and some amino acid whose crosslinking agent, prevent that amino acid is lost in the jerky stew in soy sauce process, the productive rate height, product sliced meat clear in structure, the disintegrating slag that does not have mechanical tenderization jerky method to cause.The product softness, easily chew, springiness, the people who is suitable for various all ages and classes is edible.
The adding of this prescription material does not influence original technology that jerky is produced, to the not influence of jerky taste of producing under the original batching situation of jerky.
In the softening agent prescription, add other surfactant HLb8-18 scope replace phosphatide and sucrose fat that synergy is also arranged as tween, sapn, monoglyceride, but the meat flavour road there is certain influence, and other surfactant such as citric acid stearate, sodium chondroitin sulfate, xylitol monostearate also have synergy to the softening of meat, but the price height.
With dried beef production is example:
When producing soft dried beef, frozen meat is thawed, cuts into slices 4-5 ℃ the time, softening agent of the present invention is added sliced meat, mix, soak into 1-2h thoroughly, add flavor enhancement then, soak good after, boil (or do not boil, different process is variant), drying is soft dried beef finished product.
The soft dried beef of producing according to said process is at 105 ℃ of freeze-day with constant temperature 2h, steams to remove moisture and weigh, and 105 ℃ of freeze-day with constant temperature 2h get constant weight again, and it is more dried that the cooling back touches jerky with hand, but that hand tears or chews is still softer.
And control group does not promptly add the pure fresh meat of softening agent of the present invention or do not add softening agent of the present invention and the dried beef only produced with flavoring, and oven dry 3h in the time of 95 ℃ is then very stiff, no soft feeling.
The dried dried beef of purchasing is from the market added softening agent by formula rate, add water whole dried beef are flooded, soak 2h, take out, behind 95 ℃ of dry 3h, 105 ℃ of following dry 2h.Come again, the weighing constant weight, the dried dried beef product of result is chewed still very soft after softening agent is handled.
After the same method, use softening agent to experimentize, prove that all softening agent of the present invention has the effect of good soft jerky pork, mutton, horse and donkey jerky.Meat dried product for other also has good soft effect certainly, and therefore, softening agent of the present invention is a kind of general softening agent of meat dried product, is suitable for various dried meat products.
Add the dried meat product of softening agent, dry intact through after the moisture regain technology, jerky often has certain elasticity, this is because propane diols or the glycerine or the crosslinking agent of collagen, the ordering that has kept meaty texture, for wherein free amino acid certain crosslinked fixation is arranged also, prevented amino acid whose losing.Simultaneously, the softening agent that is added, flavor enhancement have all entered jerky when infuse, and no liquid is lost, and have prevented that former meat soak time is long, or the amino acid that saltwater brine too much causes during stew in soy sauce loses, and make product yield than prior art height.
Experiment shows, add softening agent of the present invention and do not add softening agent of the present invention and compare with the method processed group with amount, after testing these two groups of moistures all＜20, Am＜0.7, water content difference is not remarkable, shows that it is not to realize by increasing water content that softening agent of the present invention makes jerky softening.The adding of softening agent does not show facilitating effects to remaining microorganism in the jerky, adds the softening agent experimental group and compares with the control group that does not add, the product that per 100 weight portion raw materials are produced, experimental group product weightening finish 7 ± 1.5 weight portions.
Raw material glycerine of the present invention or propane diols have played key effect in softening agent, and the adding of surfactant phosphatide, sucrose fat and casein sodium and the adding of sorbierite have been played reinforcement and synergy to glycerine or propane diols.The blind result of commenting thinks that the adding of softening agent of the present invention there is no bad sensation to the taste of meat.
Concrete mode:
Embodiment 1:
30 kilograms of propane diols, 5 kilograms of sorbierites, 0 kilogram of phosphatidase 11,1 kilogram in sucrose fat whenever adds portion and promptly grinds evenly, can get a uniform emulsus meat softening agent at last, cuts the back at 1000 kilograms of fresh meats and adds, and is dipped into few 2h, and other are undertaken by the jerky production process.
Embodiment 2:
50 kilograms of glycerine, 0 kilogram of phosphatidase 12,4 kilograms in sucrose fat, 10 kilograms of sorbierites, 3 kilograms of casein sodiums whenever add portion and promptly grind evenly, promptly get the jerky softening agent, cut the back at 1000 kilograms of fresh meats and add, and soak 2h, and other are undertaken by the jerky production process.
Embodiment 3:
70 kilograms of propane diols, 0 kilogram of phosphatidase 12,4 kilograms in sucrose fat, 10 kilograms of sorbierites, 3 kilograms of casein sodiums whenever add portion and promptly grind evenly, promptly get the jerky softening agent, cut the back at 1000 kilograms of fresh meats and add, and soak 2h, and other are undertaken by the jerky production process.
Embodiment 4:
20 kilograms of glycerine, 0 kilogram of phosphatidase 11,1 kilogram in sucrose fat, 5 kilograms of sorbierites whenever add portion and promptly grind evenly, promptly get the jerky softening agent, cut the back at 1000 kilograms of fresh meats and add, and are dipped into few 2h, and other are undertaken by the jerky production process.
Embodiment 5:
70 kilograms of propane diols, 0 kilogram of phosphatidase 11,4 kilograms in sucrose fat, 10 kilograms of sorbierites whenever add portion and promptly grind evenly, promptly get the jerky softening agent, cut the back at 1000 kilograms of fresh meats and add, and are dipped into few 2h, and other are undertaken by the jerky production process.
Embodiment 6:
70 kilograms of propane diols, 0 kilogram of phosphatidase 12,1 kilogram in sucrose fat, 5 kilograms of sorbierites, 3 kilograms of casein sodiums whenever add portion and promptly grind evenly, promptly get the jerky softening agent, cut the back at 1000 kilograms of fresh meats and add, and soak 2h, and other are undertaken by the jerky production process.
Embodiment 7:
30 kilograms of propane diols, 0 kilogram of phosphatidase 12,1 kilogram in sucrose fat, 5 kilograms of sorbierites, 3 kilograms of casein sodiums whenever add portion and promptly grind evenly, promptly get the jerky softening agent, cut the back at 1000 kilograms of fresh meats and add, and soak 2h, and other are undertaken by the jerky production process.
Embodiment 8:
30 kilograms of propane diols, 0 kilogram of phosphatidase 11,4 kilograms in sucrose fat, 10 kilograms of sorbierites whenever add portion and promptly grind evenly, promptly get the jerky softening agent, cut the back at 1000 kilograms of fresh meats and add, and are dipped into few 2h, and other are undertaken by the jerky production process.
Embodiment 9:
50 kilograms of propane diols, 5 kilograms of phosphatidase 11s, 2 kilograms in sucrose fat, 8 kilograms of sorbierites, 1 kilogram of casein sodium whenever adds portion and promptly grinds evenly, promptly gets the jerky softening agent, cuts the back at 1000 kilograms of fresh meats and adds, and soaks 2h, and other are undertaken by the jerky production process.
Embodiment 10:
45 kilograms of propane diols, 2 kilograms of phosphatidase 11s, 3 kilograms in sucrose fat, 7 kilograms of sorbierites whenever add portion and promptly grind evenly, promptly get the jerky softening agent, cut the back at 1000 kilograms of fresh meats and add, and are dipped into few 2h, and other are undertaken by the jerky production process.
Embodiment 11:
50 kilograms of glycerine, 0 kilogram of phosphatidase 11,4 kilograms in sucrose fat, 10 kilograms of sorbierites whenever add portion and promptly grind evenly, promptly get the jerky softening agent, cut the back at 1000 kilograms of fresh meats and add, and are dipped into few 2h, and other are undertaken by the jerky production process.
Embodiment 12:
50 kilograms of glycerine, 0 kilogram of phosphatidase 12,1 kilogram in sucrose fat, 5 kilograms of sorbierites, 3 kilograms of casein sodiums whenever add portion and promptly grind evenly, promptly get the jerky softening agent, cut the back at 1000 kilograms of fresh meats and add, and soak 2h, and other are undertaken by the jerky production process.
Embodiment 13:
20 kilograms of glycerine, 0 kilogram of phosphatidase 12,1 kilogram in sucrose fat, 5 kilograms of sorbierites, 3 kilograms of casein sodiums whenever add portion and promptly grind evenly, promptly get the jerky softening agent, cut the back at 1000 kilograms of fresh meats and add, and soak 2h, and other are undertaken by the jerky production process.
Embodiment 14:
20 kilograms of glycerine, 0 kilogram of phosphatidase 11,4 kilograms in sucrose fat, 10 kilograms of sorbierites whenever add portion and promptly grind evenly, promptly get the jerky softening agent, cut the back at 1000 kilograms of fresh meats and add, and are dipped into few 2h, and other are undertaken by the jerky production process.
Embodiment 15:
40 kilograms of glycerine, 8 kilograms of phosphatidase 11s, 2 kilograms in sucrose fat, 8 kilograms of sorbierites, 1 kilogram of casein sodium whenever adds portion and promptly grinds evenly, promptly gets the jerky softening agent, cuts the back at 1000 kilograms of fresh meats and adds, and soaks 2h, and other are undertaken by the jerky production process.
Embodiment 16:
30 kilograms of glycerine, 4 kilograms of phosphatidase 11s, 3 kilograms in sucrose fat, 6 kilograms of sorbierites whenever add portion and promptly grind evenly, promptly get the jerky softening agent, cut the back at 1000 kilograms of fresh meats and add, and are dipped into few 2h, and other are undertaken by the jerky production process.
Claims (2)
1, a kind of softening agent of dried meat product is characterized in that it is made by following raw materials in weight portion:
Propane diols 30-70 or glycerine 20-50 sorbierite 5-10
Phosphatidase 11 0-20 sucrose fat 1-4 casein sodium 0-3.
2, a kind of preparation method of softening agent of dried meat product; It is characterized in that: by the ormal weight of each component in the claim 1, sorbierite, phosphatide are added in propane diols or the glycerine grind earlier, and then add sucrose fat, casein sodium grinding evenly, promptly become softening agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101043429A CN1315414C (en) | 2005-10-26 | 2005-10-26 | Softening agent for jerky products, and its prepn. method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101043429A CN1315414C (en) | 2005-10-26 | 2005-10-26 | Softening agent for jerky products, and its prepn. method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1757320A CN1757320A (en) | 2006-04-12 |
| CN1315414C true CN1315414C (en) | 2007-05-16 |
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| CNB2005101043429A Expired - Fee Related CN1315414C (en) | 2005-10-26 | 2005-10-26 | Softening agent for jerky products, and its prepn. method |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101496566B (en) * | 2008-02-01 | 2012-08-22 | 中国肉类食品综合研究中心 | Artificial vegetarian sausage and preparation method thereof |
| CN107641969A (en) * | 2017-09-26 | 2018-01-30 | 句容市后白镇迎瑞印花厂 | A kind of sodolin soft finishing agent and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4999204A (en) * | 1986-12-05 | 1991-03-12 | Tendapak Technologies Pty. Ltd. | Helically shaped meat product |
| CN1132040A (en) * | 1995-03-24 | 1996-10-02 | 朱明春 | Method for prodn. of dried and sliced beef |
| CN1561833A (en) * | 2004-04-02 | 2005-01-12 | 贵州新概念食品有限公司 | Beef crisp and its processing technology |
| CN1620923A (en) * | 2004-12-10 | 2005-06-01 | 郭哠榦 | Beef jerky tenderizing process through temperature-control |
-
2005
- 2005-10-26 CN CNB2005101043429A patent/CN1315414C/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4999204A (en) * | 1986-12-05 | 1991-03-12 | Tendapak Technologies Pty. Ltd. | Helically shaped meat product |
| CN1132040A (en) * | 1995-03-24 | 1996-10-02 | 朱明春 | Method for prodn. of dried and sliced beef |
| CN1561833A (en) * | 2004-04-02 | 2005-01-12 | 贵州新概念食品有限公司 | Beef crisp and its processing technology |
| CN1620923A (en) * | 2004-12-10 | 2005-06-01 | 郭哠榦 | Beef jerky tenderizing process through temperature-control |
Non-Patent Citations (1)
| Title |
|---|
| 《牛肉干生产新工艺研究》 冉旭，《食品工业科技》，第2003年第8期 2003 * |
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