TWM551421U - Meat jerky structure - Google Patents

Description

Dried meat structure

This creation is about a field of dry meat application, especially a dry meat structure.

A typical thin dried meat piece is cooled to a normal temperature in a sheet form after heating, and the consumer can only have a single piece of chewing taste when purchased, and can only bite a small part of the dried meat piece into the mouth. In the middle, it often causes consumers to have a lack of taste and chewing.

In view of this, the creator has improved the shortcomings of the prior art, and after years of experience in this industry, he created the creation.

Therefore, the purpose of the present invention is to solve the above problems and provide a meat dry structure. The meat dry body of the egg roll type structure allows the consumer to eat the dried meat in the form of eating egg rolls, and the consumer consumes each mouth. They can be completely chewed in the mouth and have a multi-layered taste. When avoiding the dried meat slices of traditional tablets, they can only have a single mouthfeel and can only be bitten to eat, resulting in reduced consumption and taste. .

In order to achieve the above object, the present invention provides a dried meat structure comprising a dried meat body which is wound into a roll-shaped structure by a dried meat piece; an inner rolled end disposed in the dried meat body and with the meat a dry body connection; and an outer rolled end disposed outside the meat body and coupled to the dried meat body.

In certain embodiments, the dried meat body is at least mixed with a plurality of almond slices.

In certain embodiments, the dried meat body is at least mixed with a plurality of seaweed pieces.

In view of the above, the objects and advantages of the present invention are not difficult to understand from the detailed description of the selected embodiments and the accompanying drawings.

Of course, this creation is allowed to differ on certain parts or arrangements of parts, but the selected examples are described in detail in this manual and are shown in the drawings. Show its construction.

100‧‧‧ meat structure

1‧‧‧ meat body

10‧‧‧ dried meat slices

2‧‧‧Inside

3‧‧‧Outside

4‧‧‧ almond slices

5‧‧‧Seaweed slices

Fig. 1 is a schematic view showing the appearance of a slice of dried meat before the completion of the creation of the dried meat structure.

Fig. 2 is a perspective view showing the structure of the meat shaft of the present invention.

Figure 3 is a cross-sectional view showing the line A-A along the second line.

Fig. 4 is a perspective view showing the sample of the dried meat pieces before the completion of the creation of the dried meat structure, such as almond slices and seaweed slices.

Fig. 5 is a perspective view showing the inclusion of almonds, seaweed slices and the like in the structure of the dried meat.

The technical means by which this creation is used to achieve the above objectives are described in detail below with the following implementation diagrams, which are further understood and agreed upon.

Referring to Figures 1 to 5, the dried meat structure 100 of the present invention comprises a dried meat body 1, an inner winding end 2, and an outer winding end 3.

When the egg roll type body 1 is a piece of dried meat piece 10 (as shown in Fig. 1), the opposite side ends of the dried meat piece 10 are the inner roll end 2 and the outer roll end 3, respectively.

When the dried meat body 1 is to produce the dried meat piece 10 at a high temperature, the dried meat piece 10 is manually wound into the dried meat body 1 of the egg-shaped structure by the inner winding end 2, and then cooled to At normal temperature; at this time, the inner winding end 2 is positioned in the main body 1 of the meat and connected to each other, and the outer winding end 3 is positioned outside the body 1 and connected to each other.

As shown in Fig. 4 and Fig. 5, the dried meat body 1 may be mixed with a sample such as an almond piece 4 or a seaweed piece 5 to change different flavors.

Thereby, the dried meat body 1 in the egg roll type structure allows the consumer to eat the dried meat in the form of eating egg rolls, and the consumer can completely chew in the mouth when eating, and has multiple layers. The taste, while avoiding the traditional slice of dried meat, can only have a single taste, and can only be bitten to eat, resulting in reduced consumption and taste.

The above description of the embodiments is intended to be illustrative of the present invention and is not intended to limit the present invention, so any change in the value or substitution of equivalent elements should still fall within the scope of the present invention.

From the above detailed description, it will be apparent to those skilled in the art that the present invention can achieve the aforementioned objectives, and has been in compliance with the provisions of the Patent Law, and has filed a patent application.

100‧‧‧ meat structure

1‧‧‧ meat body

2‧‧‧Inside

3‧‧‧Outside

4‧‧‧ almond slices

5‧‧‧Seaweed slices

Claims (4)

A dried meat structure comprising: a dried meat body, which is wound from a dried meat piece into an egg-shaped structure; an inner rolled end disposed in the dried meat body and connected to the dried meat body; and an outer roll The end is disposed outside the meat body and connected to the body of the dried meat. The dried meat structure of claim 1, wherein the dried meat body is mixed with at least a plurality of almond slices. The dried meat structure of claim 1, wherein the dried meat body is at least mixed with a plurality of seaweed pieces. The dried meat structure of claim 2, wherein the dried meat body is further mixed with a plurality of seaweed pieces.