CN1726820A - Dried meat slice processing technology - Google Patents
Dried meat slice processing technology Download PDFInfo
- Publication number
- CN1726820A CN1726820A CNA200510036134XA CN200510036134A CN1726820A CN 1726820 A CN1726820 A CN 1726820A CN A200510036134X A CNA200510036134X A CN A200510036134XA CN 200510036134 A CN200510036134 A CN 200510036134A CN 1726820 A CN1726820 A CN 1726820A
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- Prior art keywords
- meat
- jerky
- processing technology
- technology according
- mould
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- 238000005516 engineering process Methods 0.000 title claims abstract description 19
- 235000015177 dried meat Nutrition 0.000 title abstract 4
- 235000013372 meat Nutrition 0.000 claims abstract description 36
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 239000002184 metal Substances 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 5
- 235000020995 raw meat Nutrition 0.000 claims abstract description 5
- 108090000526 Papain Proteins 0.000 claims abstract description 4
- 239000004365 Protease Substances 0.000 claims abstract description 4
- 229940055729 papain Drugs 0.000 claims abstract description 4
- 235000019834 papain Nutrition 0.000 claims abstract description 4
- 238000005070 sampling Methods 0.000 claims abstract description 4
- 230000018044 dehydration Effects 0.000 claims description 8
- 238000006297 dehydration reaction Methods 0.000 claims description 8
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 235000015277 pork Nutrition 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 244000000231 Sesamum indicum Species 0.000 claims description 3
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 3
- 235000015278 beef Nutrition 0.000 claims description 3
- 235000013601 eggs Nutrition 0.000 claims description 3
- 238000000643 oven drying Methods 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 241000251468 Actinopterygii Species 0.000 claims description 2
- 240000002930 Alternanthera sessilis Species 0.000 claims description 2
- 235000015579 Alternanthera sessilis Nutrition 0.000 claims description 2
- 240000008574 Capsicum frutescens Species 0.000 claims description 2
- 241000287828 Gallus gallus Species 0.000 claims description 2
- 239000001390 capsicum minimum Substances 0.000 claims description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 2
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 2
- 239000004223 monosodium glutamate Substances 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 235000013555 soy sauce Nutrition 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 235000014101 wine Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 7
- 238000005520 cutting process Methods 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 238000009966 trimming Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 238000001514 detection method Methods 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 235000021168 barbecue Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 210000003141 lower extremity Anatomy 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a dried meat slice processing technology, which comprises the following processing steps: unfreezing and trimming raw meat, cutting the meat into slices by using a slicer, adding auxiliary materials and papain for pickling at normal temperature, mincing the meat, putting the minced meat into a vacuum tumbler for vacuumization and tumbling, coating the tumbled minced meat on a mould, dehydrating and baking, cooling dried meat slices, packaging, detecting the packaged product by using metal, then carrying out microwave sterilization, sampling and inspecting to obtain a qualified finished product. The dried meat slice produced by the process has tender meat quality, is easy to eat, has long shelf life, is safe and sanitary to eat, has short production period and is easy to control the production quality.
Description
Technical field
The present invention relates to a kind of processing technology of jerky.
Background technology
Jerky is to adopt meats such as pork, beef to process by the series of process step, traditional jerky processing technology generally comprises following steps: raw material selection → finishing → freezing → cut into slices → thaw → pickle-spread out sieve → baking → barbecue → pressing → section moulding → packing, the jerky mouthfeel that this processing technology is made is hard partially, be difficult to chew, and technology is comparatively simple, be difficult to control quality in the production, lack sterilization process, do not meet the food safety and sanitation requirement.
Summary of the invention
For overcoming above-mentioned deficiency, the invention provides a kind of tenderer, easy jerky processing technology of food and edible safety, health of meat of producing.
The present invention is achieved by the following technical solutions:
(1) raw meat is thawed, and repair;
(2) with slicer the meat after repairing is cut into the thick thin slice of 3～6mm;
(3) add auxiliary material, and carry out normal temperature by 2～5U/ gram meat interpolation papain and pickle, salting period is 5～15 minutes;
(4) pickle finish after, with meat grinder meat is rubbed, the meat gruel after rubbing is put into the vacuum tumbler vacuumizes tumbling, air pressure is-0.06～-0.08Mpa, the tumbling time is 10～20 minutes;
(5) meat gruel after the tumbling is draped over one's shoulders with mould smear into the jerky that thickness is 2～5mm, carry out low temperature dewatering then;
(6) jerky after the dehydration is toasted;
(7) above-mentioned jerky is packed with automatic packaging machine after being cooled to normal temperature;
(8) packaged product by metal detector to remove the metallics in the product;
(9) product microwave disinfection;
(10) production sampling test;
(11) finished product dispatches from the factory.
Raw meat of the present invention can be one or more in pork, beef, mutton, rabbit meat, chicken, the flesh of fish.
Auxiliary material of the present invention can be one or more in sesame, egg, sugar, salt, monosodium glutamate, soy sauce, wine, capsicum, the pepper.
The used meat grinder of the present invention can be the meat grinder of arbitrarily big small-bore, the comparatively preferably meat grinder in 4～6mm aperture.
The present invention is used for draping over one's shoulders the mould preferred rubber board mold of touching.
In the dewatering involved in the present invention, preferably will drape over one's shoulders meat gruel after touching and put into the baker dehydration, oven drying temperature and time be controlled at 50～60 ℃ 2 hours, 60～70 ℃ 2 hours, 40～60 ℃ 4 hours, treat meat gruel moisture content at 17～23% o'clock, i.e. the method for the outlet demoulding.This method can be saved the time of dehydration, has shortened the production cycle, and the temperature of having avoided using traditional live charcoal roasting mode to be brought is difficult to shortcomings such as regulation and control.
Baking of the present invention is to toast 80～110 seconds under 190～220 ℃ the condition in temperature with the far infrared baking machine preferably.
Automatic packaging machine of the present invention is preferably rested the head on the formula automatic packaging machine.
Realize the present invention, owing to adopted zymolysis technique and vacuum tumbling technical finesse, the jerky meat of producing is tenderer, easily food; The low temperature dewatering new technology that is adopted has shortened the production cycle under the prerequisite that improves the jerky quality; Adopt the automatic meat cutting of slicer, vacuum tumbling, rubber slab mould to drape over one's shoulders mould, low temperature dewatering, far infrared baking, pillow formula state-of-the-art technologys such as packing, metal detection and microwave disinfection automatically, the mechanization production and the quality that are beneficial to jerky improve and control.Owing to adopted metal detection and microwave disinfection, have great role to guaranteeing the product edible safety, prolonged the shelf life of products and the market competitiveness.
The specific embodiment
The present invention will be described in detail by the following examples.
Get 10 kilograms of frozen pork hind leg lean meat and thaw, and repair; With slicer the meat after repairing is cut into the thick thin slice of 5mm; Adding granulated sugar 2000 restrains, sesame 500 restrains, egg 500 restrains, salt 120 restrains, pepper 40 restrains, and the papain that reaches interpolation 25000U carries out normal temperature to be pickled, and salting period is 10 minutes; Pickle finish after, the meat grinder of meat being put into aperture 5mm rubs, and the meat gruel after rubbing is put into the vacuum tumbler vacuumize tumbling, the air pressure in the vacuum tumbler is-0.08Mpa that the tumbling time is 15 minutes; Meat gruel after the tumbling is draped over one's shoulders the jerky of smearing into thickness 4mm with the rubber slab mould, puts into baker dehydration then, oven drying temperature be controlled at 55 ℃ 2 hours, 65 ℃ 2 hours, 50 ℃ 4 hours, treat meat gruel moisture content at 20% o'clock, the demoulding of coming out of the stove; Be under 210 ℃ the condition jerky after the dehydration to be toasted in temperature with the far infrared baking machine, stoving time is 100 seconds; Be cooled to normal temperature earlier after the jerky baking, with pillow formula automatic packaging machine product packed then; Packaged product by metal detector to remove the metallics in the product, carry out microwave disinfection then; At last to production sampling test.
Claims (8)
1, a kind of jerky processing technology is characterized in that, it comprises following processing step:
(1) raw meat is thawed, and repair;
(2) with slicer the meat after repairing is cut into the thick thin slice of 3～6mm;
(3) add auxiliary material, and carry out normal temperature by 2～5U/ gram meat interpolation papain and pickle, salting period is 5～15 minutes;
(4) pickle finish after, with meat grinder meat is rubbed, the meat gruel after rubbing is put into the vacuum tumbler vacuumizes tumbling, air pressure is-0.06～-0.08Mpa, the tumbling time is 10～20 minutes;
(5) meat gruel after the tumbling being draped over one's shoulders mould with mould, to become thickness be the jerky of 2～5mm, carries out low temperature dewatering then;
(6) jerky after the dehydration is toasted;
(7) above-mentioned jerky is packed with automatic packaging machine after being cooled to normal temperature;
(8) packaged product by metal detector to remove the metallics in the product;
(9) product microwave disinfection;
(10) production sampling test;
(11) finished product dispatches from the factory.
2, jerky processing technology according to claim 1 is characterized in that the raw meat described in the step (1) is one or more in pork, beef, mutton, rabbit meat, chicken, the flesh of fish.
3, jerky processing technology according to claim 1 is characterized in that the auxiliary material described in the step (3) is one or more in sesame, egg, sugar, salt, monosodium glutamate, wine, soy sauce, capsicum, the pepper.
4, jerky processing technology according to claim 1 is characterized in that the meat grinder described in the step (4) is that the aperture is the meat grinder of 4～6mm.
5, jerky processing technology according to claim 1 is characterized in that the mould described in the step (5) is the rubber slab mould.
6, jerky processing technology according to claim 1, it is characterized in that the dehydration described in the step (5) is that the meat gruel that drapes over one's shoulders after touching is put into the baker dehydration, oven drying temperature and time be controlled at 50～60 ℃ 2 hours, 60～70 ℃ 2 hours, 40～60 ℃ 4 hours, treat meat gruel moisture content at 17～23% o'clock, the demoulding of promptly coming out of the stove.
7, jerky processing technology according to claim 1 is characterized in that the baking described in the step (6) is is to toast 80～110 seconds under 190～220 ℃ the condition in temperature with the far infrared baking machine.
8, jerky processing technology according to claim 1 is characterized in that the automatic packaging machine described in the step (7) is a pillow formula automatic packaging machine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200510036134XA CN100367880C (en) | 2005-07-22 | 2005-07-22 | Dried meat slice processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200510036134XA CN100367880C (en) | 2005-07-22 | 2005-07-22 | Dried meat slice processing technology |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1726820A true CN1726820A (en) | 2006-02-01 |
| CN100367880C CN100367880C (en) | 2008-02-13 |
Family
ID=35926489
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB200510036134XA Active CN100367880C (en) | 2005-07-22 | 2005-07-22 | Dried meat slice processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100367880C (en) |
Cited By (31)
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| CN100586310C (en) * | 2006-03-28 | 2010-02-03 | 吴兴权 | Dried venison capable of invigorating spleen and stomach and preparation method thereof |
| CN1919067B (en) * | 2006-08-31 | 2010-09-01 | 华南农业大学 | Method for processing jerky |
| CN102090656A (en) * | 2010-11-23 | 2011-06-15 | 河南工业大学 | Preparation method for enhancing elasticity of chicken-bone paste meat emulsion |
| CN102630879A (en) * | 2012-04-19 | 2012-08-15 | 四川徽记食品股份有限公司 | Production system for coarse grain puffed food |
| CN102669689A (en) * | 2012-05-30 | 2012-09-19 | 广东真美食品集团有限公司 | Making method of pork stick with unique flavor |
| CN102697066A (en) * | 2012-05-30 | 2012-10-03 | 广东真美食品集团有限公司 | Processing method for dried livestock meat egg |
| CN102805364A (en) * | 2012-07-27 | 2012-12-05 | 安徽好食源食品有限公司 | Method for preparing dried beef with peanut flavor |
| CN102919862A (en) * | 2012-11-19 | 2013-02-13 | 西华大学 | Method for quickly producing tea fragrant dried beef by vacuum multi-section temperature control rotary frying technology |
| CN102934812A (en) * | 2012-11-22 | 2013-02-20 | 张文跃 | Preparation method and system of dried meat slice |
| CN102948782A (en) * | 2012-11-19 | 2013-03-06 | 福建鑫鑫獭兔有限公司 | Method for producing recombinant rex rabbit nutrient dried meat slice |
| CN103040007A (en) * | 2012-12-21 | 2013-04-17 | 刘富来 | Preparation method for fresh dried fish and mutton slice |
| CN103271362A (en) * | 2013-05-29 | 2013-09-04 | 褚洁明 | Dried meat slice preparing method |
| CN103315321A (en) * | 2013-06-24 | 2013-09-25 | 浙江卓旺农业科技有限公司 | Processing method of fruit-flavor dried goose slices |
| CN103349294A (en) * | 2013-07-31 | 2013-10-16 | 浙江青莲食品股份有限公司 | Processing method for tea flavor sandwich meat |
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Family Cites Families (2)
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- 2005-07-22 CN CNB200510036134XA patent/CN100367880C/en active Active
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| CN110089702A (en) * | 2019-04-24 | 2019-08-06 | 华南理工大学 | A kind of fruits and vegetables fourth jerky and preparation method thereof |
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| CN100367880C (en) | 2008-02-13 |
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