CN1404762A

CN1404762A - Technology for processing meat product and meat product

Info

Publication number: CN1404762A
Application number: CN02133977A
Authority: CN
Inventors: 段成蓉; 张华�; 刘愉
Original assignee: ZHENGDA FOOD CO Ltd SICHUAN
Current assignee: ZHENGDA FOOD CO Ltd SICHUAN
Priority date: 2002-10-28
Filing date: 2002-10-28
Publication date: 2003-03-26

Abstract

The production process of meat product which is easy to carry about and store and can be used as snack food for all people includes the following steps: finishing raw material, cooking, recooking and making shredded meat, puffing, forming and drying to obtain the invented product whose water content is less than 6%. Said product can be made into various form, and is spiced and short, and is a good snack food.

Description

A kind of manufacture craft of meat products and meat products

Affiliated technical field

The present invention relates to a kind of processing technology of meat product and the food that processing obtains, particularly be easy to carry and the preparation method and the product of preservation, the meat product that is suitable for lying fallow.

Background technology

Along with the raising of people's lives, the demand of jerky and dried meat floss constantly increases in daily life.The manufacture craft of jerky and dried meat floss is with raw material arrangement mostly in the prior art, mix again other spices and auxiliary material through boiling, blank, boil again, toast and obtain finished product.Some are perhaps also arranged is with after the raw material arrangement, adds spices and auxiliary material boiling, obtains finished product again after frying pine and wiping pine.Set forth dried meat floss and jerky processing method in " meat products fill a prescription 1800 examples " that China Light Industry Press publishes:

1, the processing technology of dried meat floss: will be added with 0.2% cassia bark, 0.1% Chinese prickly ash, 0.1% aniseed, 1% shallot, 1% fresh ginger and 100 kilograms lean pork boiling together, oil skimming foam again, after most oily foam is skimmed, add 5% soy sauce, 2% yellow rice wine, 1.5% salt, 0.35% monosodium glutamate again, continue oil skimming, treat to put into 5% white sugar after oily foam is cast aside only.Juice receive is done, fried then and do, obtain finished product after wiping pine.Above-described dried meat floss generally all is flocculence, the soft silk floss of mouthfeel, inconvenience when edible; Its main application is the consumer spending as infant below 5 years old or the special populations such as the elderly (tooth is bad) more than 60 years old.

2, the processing technology of jerky: lean pork is put into clear water, be cut into the square square in 1.2 centimetres of left and right sides or long 3 centimetres, wide 0.6 centimetre sheet after the vexed 30-45 of boiling of little fire minute (getting final product) cooling when cube meat hardens.Then raw material is put in the meat soup that boiling for the first time stays and added the soy sauce of 3-4%, the salt of 3-4%, 0.1% liquor.The adding of the curry powder of 0.02-0.03% has two kinds of method: A. to add with salt, soy sauce and white sugar; B. when receiving soup, add, but on add fashionable will evenly being sprinkling upon, vexedly again obtain finished product after boiling, receive soup, baking with monosodium glutamate and white sugar.Above-described jerky generally is strip, sheet or graininess, and eating mouth feel is also harder, get stuck between the teeth easily, be difficult for chewing.This product not too is fit to old man and the bad consumer of child, particularly tooth; Its main application be in, young use as leisure food.

Summary of the invention

At the deficiency of existing dried meat floss and jerky, the invention provides a kind of meat products manufacture craft and meat products with perfume (or spice), crisp, crisp characteristics.

Technical scheme of the present invention comprises following processing step: the arrangement of a. raw material, b. boiling, c. boils again and throwing, d. are expanded, e. moulding, f. oven dry.

Processing step by technique scheme is processed the meat products that obtains, and moisture is less than 6%.

The meat products that the technology that adopts the present invention to make is made has perfume (or spice), crisp, crisp advantage, does not get stuck between the teeth, crispization that enter the mouth slag, and the consumer who is fit to all ages and classes section more than 5 years old is edible, suits the taste of both old and young.Utilize after make-up machine and the bulking machine, it is various to make it shape, is the instant food of house, tourism and leisure.

Description of drawings

Below in conjunction with accompanying drawing the present invention is elaborated.

Fig. 1 is a process chart of the present invention.

The specific embodiment

The manufacture craft of meat products of the present invention, its step comprises: a. raw material arrangement-b. boiling-c. boil again and throwing-d. expanded-e. moulding-f. oven dry, obtain meat products at last.

Embodiment one: select for use fresh pig back leg to carry out raw material arrangement, with fresh meat deoil, foreign material such as muscle tendon, broken bone, extravasated blood, show condition, it is maximum that cube meat keeps as far as possible, put into the clear water rinsing 15-20 minute; Pork after the raw material arrangement is put into pot added water and spices boiling 2.5-4.5 hour, wherein the ratio of fresh meat and spices is: (by the weight of fresh meat 100%) anistree 0.8-1.5%, Radix Glycyrrhizae 1.5-3%; Meat little fire after boiling continues to boil again, puts into (press fresh meat 100% weight) salt 1.9-2.5%, white sugar 10-22% then, and water is done and put into monosodium glutamate 1.5-2%, essence 1.5-2% in preceding 10 minutes and make to fresh meat and threadly juice is received dried, obtains shredded meat; For shredded meat was put into the expanded 25-35 of bulking machine minute, add (by shredded meat 100% weight) albumen powder 15-25% simultaneously and mix again; Put into make-up machine again dried meat floss is cooked difformities such as globulate, cylindrical or polygon; Be put in after the sabot in 90-100 ℃ the dryer and smoked 8.5-10 hour, reach moisture less than 6% to water evaporates, preferably less than 4%, the back of weighing on request promptly obtains the meat products finished product at aseptic bag distribution packaging.Because the present invention added various spices in technical process, and carry out expanded and oven dry, so the meat products that obtains has perfume (or spice), crisp, crisp characteristics.

Embodiment two: select for use fresh chicken breast meat to carry out raw material arrangement, with fresh meat deoil, foreign material such as muscle tendon, broken bone, extravasated blood, show condition, it is maximum that cube meat keeps as far as possible, put into the clear water rinsing 10-20 minute; Chicken breast meat after the raw material arrangement is put into pot added water and spices boiling 3 hours, wherein the ratio of fresh meat and spices is: (by the weight of fresh meat 100%) anistree 0.5-1.2%, Radix Glycyrrhizae 1-2%; Meat little fire after boiling continues to boil again, puts into (press fresh meat 100% weight) salt 15-2.2%, white sugar 10-25% then, and water is done and put into monosodium glutamate 1-1.5%, essence 1-1.5% in preceding 10 minutes and make thread that the juice receipts are driedly to fresh meat, obtains shredded meat; Again shredded meat was put into the expanded 20-30 of bulking machine minute, and added (by shredded meat 100% weight) albumen powder 10-20% simultaneously and mix; Put into make-up machine again dried meat floss is cooked difformities such as globulate, cylindrical or polygon; Be put in after the sabot in 90-100 ℃ the dryer and smoked 8-10 hour, reach meat products to water evaporates and be faint yellow, crisp, moisture is less than 6%, and preferably less than 4%, the back of weighing on request promptly obtains the meat products finished product at aseptic bag distribution packaging.

Adopt and to make meat products such as ox, sheep, fish as the technology of embodiment one or embodiment two.

Claims

1, a kind of manufacture craft of meat products, its step comprises:

A. raw material arrangement, b. boiling, c. boils again and throwing, d. are expanded, e. moulding, f. oven dry.

2, the manufacture craft of meat products as claimed in claim 1, wherein step a. raw material arrangement for fresh meat is deoiled, muscle tendon, broken bone, extravasated blood, show condition, in clear water rinsing 10-20 minute.

3, the manufacture craft of meat products as claimed in claim 1, wherein step b. boiling comprises and the fresh meat after the raw material arrangement is put into pot adds water and spices boiled 2.5-4.5 hour;

Wherein the ratio of fresh meat and spices (weight ratio) is: fresh meat 100%, anistree 0.5-1.5%, Radix Glycyrrhizae 1-3%.

4, as the manufacture craft of claim 1 or 3 described meat products, wherein step c is boiled and throwing comprises again: the meat little fire after boiling continues boiling, put into (pressing fresh meat 100% weight) salt 1.5-2.5%, white sugar 10-25% then, water was put into monosodium glutamate 1-2%, essence 1-2% in dried preceding 10 minutes and to fresh meat throwing the juice receipts is done, and obtained shredded meat.

5, the manufacture craft of meat products as claimed in claim 4, wherein steps d. be puffed to shredded meat was put into the expanded 20-35 of bulking machine minute, add (by shredded meat 100% weight) albumen powder 10-25% simultaneously and mix.

6, as the manufacture craft of claim 1 or 5 described meat products, wherein step e. is shaped to the shredded meat that boils again after expanded is put into the make-up machine moulding.

7, the manufacture craft of meat products as claimed in claim 6, shredded meat are shaped to sphere, cylindrical or multi-edge column-shaped in make-up machine.

8, the manufacture craft of meat products as claimed in claim 6, wherein step f. oven dry will be for putting in the baking oven by the shredded meat of moulding in make-up machine, and baking is 8-10 hour in the time of 90-100 ℃.

9, adopt the meat products of manufacture craft processing as claimed in claim 1, the moisture of meat products is less than 6%.

10, adopt the meat products of manufacture craft processing as claimed in claim 1, the moisture of meat products is less than 4%