CN1757318A - Preserved meat fillet, and its preparing method - Google Patents

Abstract

A preserved meat (beef or pork) is prepared from edible meat, soy, ginger juice, yellow wine, flavouring wine or liquor, gourmet powder, edible salt, sugar, VC, spices powder, sodium nitrite, potassium sorbate, milk powder, bone powder and cane sugar through slicing meat, mixing it with others, spreading on screen, baking, roasting and packing.

Description

Jerky and preparation method thereof

One, technical field:

The present invention relates to a kind of jerky and production method thereof, belong to meat product processing technology field.

Two, background technology:

Jerky is a kind of leisure food of instant, and its processing technology is different with jerky, and softness is easily chewed, and is suitable for the crowd of all ages and classes, is subjected to liking of consumers in general deeply.But jerky is put the time on shelf not long, and some producer will remove automatically.Reason is that jerky yields poorly, (general 3 jin of meat are just produced 1 jin), because of meat raw material valency height jerky costs an arm and a leg, can not be accepted by the consumer, force the consumer to change notice to the Other Meat goods, remove the nutrition of meat own in addition, be immersed in outside the micro-flavoring of with the jerky adhering on surface in the jerky, generally do not have other compositions again.Nutritional labeling is more single, and taste is dull.And when adding other nutritional labelings, usually can not be unified into an integral body again, because of the sliced meat smooth surface comes off because of additive and sliced meat.

Three, summary of the invention:

The objective of the invention is at the deficiencies in the prior art, a kind of jerky and production method thereof are provided, the problem that the jerky productive rate is low, nutritional labeling is comparatively single to solve, adding ingredient can not firmly attach on the sliced meat surface.

Jerky, it is as follows to fill a prescription, and is weight portion: major ingredient: 100 parts of edible meat,

Flavoring: soy sauce 2-6 part, ginger juice 0.5-1.5 part, yellow rice wine, cooking wine or liquor 0.5-3 part, monosodium glutamate 0.1-2 part, salt 1-5 part, sugared 0-3 part, Vc0-0.05 part, five-spice powder 0-0.5 part, natrium nitrosum 0.01-0.05 part; Potassium sorbate 0-0.03 part.

In the above-mentioned jerky prescription, also add fuel: milk powder 10-15 part, sugared 7-10 part, bone meal 8-12 part.Can get more fully calcium milk jerky of nutrition.

Above-mentioned edible pork pies are drawn together beef, pork, horseflesh, donkey meat, mutton or rabbit meat.

Jerky of the present invention is preferably as follows:

One, dried beef is weight portion:

Major ingredient: 100 parts in beef;

Flavoring: soy sauce 2-6 part, ginger juice 0.5-1.5 part, yellow rice wine or cooking wine 1-3 part, potassium sorbate 0.02-0.03 part, monosodium glutamate 0.5-2 part, salt 1-3 part, sugared 2-3 part, Vc0.02-0.05 part, five-spice powder 0.2-0.5 part, natrium nitrosum 0.01-0.05 part.

Two, dried pork slice is weight portion:

Major ingredient: 100 parts of porks;

Flavoring: soy sauce 2-6 part, ginger juice 0.5-1.5 part, yellow rice wine, cooking wine or liquor 0.5-1 part, monosodium glutamate 0.1-0.3 branch, potpourri 0.1-0.3 part, salt 3-5 part, natrium nitrosum 0.01-0.05 part.

Three, calcium milk jerky is weight portion:

Major ingredient: 100 parts of beef or porks;

Flavoring: soy sauce 2-6 part, ginger juice 0.5-1.5 part, yellow rice wine, cooking wine or liquor 0.5-3 part, monosodium glutamate 0.1-2 part, salt 1-5 part, sugared 0-3 part, Vc0-0.05 part, five-spice powder 0-0.5 part, natrium nitrosum 0.01-0.05 part, potassium sorbate 0-0.03 part;

Fuel: milk powder 10-15 part, sugared 7-10 part, bone meal 8-12 part.

The preparation method of jerky of the present invention, step is as follows:

(1) with frozen meat after thawing under 5 ℃, be cut into the sliced meat that thickness is 2-4mm;

(2) prolong 1-2 times that makes the sliced meat area extend to original area through rolling;

(3) sliced meat are put into flavoring, soaked 2-6 hour under the room temperature; Continue step (4) or sliced meat taking-up stand sieve is carried out step (5);

(4) add water and fuel and make it to mix thoroughly with sliced meat, soaked 1-2 hour, sliced meat are taken out the stand sieve, amount of water does not drip when sieving sliced meat with the stand, the flow liquid body is advisable; During the Ensure Liquid material, this step can not omitted;

(5) the sliced meat baking under 65-75 ℃ that will spread out after sieving was stirred once in 1 hour, toasted 3-4 hour down at 85-100 ℃ then, toasted 1-2 minute under 120-200 ℃ again;

(6) take out placement at normal temperatures, cooling back packing.

According to above preparation method, ox, dried pork slice productive rate are: per 100 parts of beef, produce jerky 40-45 part; The dried pork slice productive rate is: per 100 portions of porks are 36-39 part.The dried beef productive rate is after adding milk powder and bone meal nutritional labeling: it is 65-80 part that per 100 parts of beef produce dried beef; The dried pork slice productive rate is: it is 61-72 part that per 100 portions of porks produce dried pork slice.Two kinds of jerky meats are red tender, and the milk powder bone meal of surface attachment and sugared light yellow complexion are shinny, tack-free, because sugar moieties has immersed in the meat, after drying, sugar and milk powder are fixed on meat surface with bone meal extremely securely, do not come off.Protein content and calcium content improve greatly, and the roasting jerky fragrance that burns and the delicious U.S. of milk are good to eat.

The present invention efficiently solves the problem that the jerky productive rate is low, nutritional labeling is comparatively single, adding ingredient can not firmly attach on the sliced meat surface.

Four, the specific embodiment:

Embodiment 1: calcium milk dried beef

Major ingredient: beef 100kg, flavoring: soy sauce 3kg, ginger juice 1kg, yellow rice wine 2kg, potassium sorbate 0.02kg, monosodium glutamate 0.5kg, salt 2kg, sugared 1.5kg, Vc0.03kg, five-spice powder 0.4kg, natrium nitrosum 0.01kg; Fuel: milk powder 115kg, sugared 10kg, bone meal 12kg.

The preparation method is as follows:

(1) with frozen meat after thawing under 5 ℃, be cut into the sliced meat that thickness is 2-4mm;

(2) make the sliced meat area extend to 2 times of original area through rolling to prolong;

(3) sliced meat are put into flavoring, soaked under the room temperature suitable 3 hours;

(4) add water and fuel and make it to mix thoroughly with sliced meat, soaked 1.5 hours, sliced meat are taken out the stand sieve, amount of water does not drip when sieving sliced meat with the stand, the flow liquid body is advisable;

(5) sliced meat that will spread out after sieving toast under 70 ℃, stir once in 1 hour, toast 3h down at 90 ℃ then, toast 2 minutes under 160 ℃ again;

(6) take out placement at normal temperatures, cooling back packing.

Embodiment 2: calcium milk dried pork slice

Major ingredient: pork 100kg, flavoring: soy sauce 3kg, ginger 1.5kg, cooking wine 0.5kg, monosodium glutamate 0.3kg, five-spice powder 0.3kg, salt 3kg, natrium nitrosum 0.01kg, fuel: milk powder 10kg, sugared 10kg, bone meal 8kg.The preparation method is with embodiment 1.

Embodiment 3: dried beef

Major ingredient: beef 100kg; Flavoring: soy sauce 4kg, ginger juice 1kg, cooking wine 3kg, potassium sorbate 0.025kg, monosodium glutamate 1kg, salt 2kg, sugared 2kg, Vc0.02kg, five-spice powder 0.5kg, natrium nitrosum 0.02kg.

The preparation method is as follows:

(1) with frozen meat after thawing under 5 ℃, be cut into the sliced meat that thickness is 2-4mm;

(2) make the sliced meat area extend to 2 times of original area through rolling to prolong;

(3) sliced meat are put into flavoring, soaked 2-6 hour under the room temperature; Sliced meat are taken out the stand sieve;

(4) omit,

(5) sliced meat that will spread out after sieving toast under 65 ℃, stir once in 1 hour, toast 4 hours down at 85 ℃ then, toast 1.5 minutes under 180 ℃ again;

(6) take out placement at normal temperatures, cooling back packing.

Embodiment 4: dried pork slice

Major ingredient: pork 100kg, flavoring: soy sauce 5kg, ginger 1.5kg, liquor (35 degree) 0.5kg, monosodium glutamate 0.3kg, five-spice powder 0.2kg, salt 3kg, natrium nitrosum 0.01kg.The preparation method is with embodiment 3.

Claims (6)

1, a kind of jerky is characterized in that, it is as follows to fill a prescription, and is weight portion:

Major ingredient: 100 parts of edible meat,

Flavoring: soy sauce 2-6 part, ginger juice 0.5-1.5 part, yellow rice wine, cooking wine or liquor 0.5-3 part, monosodium glutamate 0.1-2 part, salt 1-5 part, sugared 0-3 part, Vc0-0.05 part, five-spice powder 0-0.5 part, natrium nitrosum 0.01-0.05 part; Potassium sorbate 0-0.03 part.

2, jerky according to claim 1 is characterized in that, also has fuel: milk powder 10-15 part, sugared 7-10 part, bone meal 8-12 part.

3, jerky according to claim 1 is characterized in that, described edible pork pies are drawn together beef, pork, horseflesh, donkey meat, mutton or rabbit meat.

4, jerky according to claim 1 is characterized in that, it is as follows to fill a prescription, and is weight portion:

Major ingredient: 100 parts in beef;

Flavoring: soy sauce 2-6 part, ginger juice 0.5-1.5 part, yellow rice wine or cooking wine 1-3 part, potassium sorbate 0.02-0.03 part, monosodium glutamate 0.5-2 part, salt 1-3 part, sugared 2-3 part, Vc0.02-0.05 part, five-spice powder 0.2-0.5 part, natrium nitrosum 0.01-0.05 part.

5, jerky according to claim 1 is characterized in that, it is as follows to fill a prescription, and is weight portion:

Major ingredient: 100 parts of porks;

Flavoring: soy sauce 2-6 part, ginger juice 0.5-1.5 part, yellow rice wine, cooking wine or liquor 0.5-1 part, monosodium glutamate 0.1-0.3 branch, potpourri 0.1-0.3 part, salt 3-5 part, natrium nitrosum 0.01-0.05 part.

6, the preparation method of the described jerky of claim 1, step is as follows:

(1) with frozen meat after thawing under 5 ℃, be cut into the sliced meat that thickness is 2-4mm;

(2) prolong 1-2 times that makes the sliced meat area extend to original area through rolling;

(3) sliced meat are put into flavoring, soaked 2-6 hour under the room temperature; Continue step (4) or sliced meat taking-up stand sieve is carried out step (5);

(4) add water and fuel and make it to mix thoroughly with sliced meat, soaked 1-2 hour, sliced meat are taken out the stand sieve, amount of water does not drip when sieving sliced meat with the stand, the flow liquid body is advisable; During the Ensure Liquid material, this step can not omitted;

(5) the sliced meat baking under 65-75 ℃ that will spread out after sieving was stirred once in 1 hour, then 85-100 ℃ of baking down

Roasting 3-4 hour, toasted 1-2 minute down at 120-200 ℃ again;

(6) take out placement at normal temperatures, cooling back packing.