TWM621433U - Jerk with fish mince - Google Patents

Abstract

A jerky with fish paste, the jerky body is block or sheet, the jerky body comprises two first faces and two second faces which are parallel to each other, the two sides of each first face are respectively adjacent to each second face, and the first face is parallel to each other. The two ends of one side and the second side are respectively combined with a third side. The inside of the meat jerky body at least includes a raw meat body, a fish paste body, and a seasoning mixture. The fish paste body and the seasoning mixture are evenly arranged in the raw meat body. The fish paste system adheres to the raw meat body.

Description

Jerky with fish paste

This creation is a kind of jerky, especially a jerky with fish paste.

Dried meat products have a long history and are a traditional convenience food. The traditional method of making jerky is to crush the raw meat, mix it with hydrophilic colloids, add seasonings, cut it with a mold, and then dry it. The main raw materials of traditional jerky are fresh lean meat and seasonings (sugar, soy sauce, spices).

In order to improve the taste of jerky and make it juicy, many qualified food-grade additives will be added in the process, including food coloring, quality improver, preservative, antioxidant, emulsifier, water-retaining agent, etc. . However, too many additives will make the jerky lose its original taste, and consumers will have an increased chance of allergies or gastrointestinal discomfort after eating.

In view of this, the creator has been engaged in the manufacturing, development and design of related products for many years. In view of the above goals, after detailed design and careful evaluation, he finally got a practical creation.

This creation discloses a meat jerky with fish paste, including a meat jerky body in a block or sheet shape, and the meat jerky body includes two first sides and two second sides that are parallel to each other, and two sides of each of the first sides are respectively Adjacent to each of the second surfaces, two ends of the first surfaces and the second surfaces are respectively combined with a third Make the cross section of the meat jerky body into a rectangular shape, and the inside of the meat jerky body at least includes a raw meat body, a fish paste body, and a seasoning mixture, and the fish paste body and the seasoning mixture are evenly distributed in the raw meat body. Seasoning mixture, the fish paste system adheres to the raw meat body.

This creation uses the fish paste body to mix the raw meat body. Because the fish paste body and the seasoning mixture are continuously stirred, the salt-soluble myosin of the fish paste body will dissolve out to form a viscous paste. It is sticky with the raw meat body, making the meat jerky body chewy and elastic, and easier for the human body to digest and absorb. In addition, the fish paste body is rich in inorganic salts such as sulfur, phosphorus, calcium, and iron. It also contains a large amount of vitamins such as A, B1, B2, B12, D, and folic acid, which are all nutrients needed by the human body.

10: Jerky body

101: The first side

102: The second side

103: The third side

12: Raw meat body

14: Fish paste body

16: Seasoning Mix

[Figure 1] This is a schematic block diagram of the structure of the jerky with fish paste.

[FIG. 2] is a three-dimensional schematic diagram of the first embodiment of the present invention.

[FIG. 3] is a three-dimensional schematic diagram of the second embodiment of the present invention.

[FIG. 4] is a three-dimensional schematic diagram of the second embodiment of the present invention with a corner missing.

Referring to FIG. 1 , a jerky with fish paste is disclosed, comprising a jerky body 10 in block or sheet shape, the jerky body 10 comprising two first sides 101 and two second sides 102 that are parallel to each other, each Two sides of the first surface 101 are adjacent to each of the second surfaces 102 respectively, and both ends of the first surfaces 101 and the second surfaces 102 are respectively combined with a third surface 103, so that the section of the meat jerky body 10 forms a rectangle. The preferred thickness of the jerky body 10 is 0.5-1 cm, and the jerky body 10 at least includes a raw meat body 12, a fish paste body 14, and a seasoning mixture 16. Evenly distribute the fish paste body 14 and the seasoning mixture 16, the fish paste body 14 and the raw meat body 12 are sticky, so that the fish paste body 14 adheres to the raw meat body 12, and the jerky body 12 The moisture content of 10 is 3~5%.

The raw meat body 12 is the raw material meat of poultry and livestock, preferably the hind leg meat of the pig. The raw meat body 12 is demuscular and demembrane and minced by a meat grinder. The fish paste body 14 and the seasoning mixture 16 are used. Under constant stirring, the salt-soluble myosin of the fish paste body 14 will dissolve out to form a viscous paste and produce stickiness with the raw meat body 12 .

The raw meat body 12 is 70% by weight, the fish paste body 14 is 20-30% by weight, and the seasoning mixture 16 contains 0.2-0.3% by weight of phosphate, 0.5% by weight of spices, The sugar of 0.2～3% weight part, the salt of 2～3% weight part and the soy sauce of 10～15% weight part, the weight part of this fish paste body 14 and this seasoning mixture 16 is the weight corresponding to this raw meat body 12 copy calculation.

Referring to FIG. 2, the first embodiment of the present invention is disclosed, and the jerky body 10 can be in the shape of an elongated block. FIGS. 3 and 4 are the second embodiment of the present invention, and the jerky body 10 is disclosed as With a square block shape, the appearance and volume of the jerky body 10 are not limited, and can be adjusted by the user through a mold or a cutting device according to market demands.

It should be noted that the above-mentioned embodiments are only illustrative of the principles and effects of the present invention, and are not intended to limit the scope of the present invention. Anyone skilled in this technology can make modifications and changes to the embodiments without departing from the technical principles and spirit of this creation. Therefore, the protection scope of the rights of this creation should be as described in the patent application scope described later.

10: Jerky body

101: The first side

102: The second side

103: The third side

12: Raw meat body

14: Fish paste body

Claims (3)

A jerky with fish paste, comprising: a jerky body, including two first faces and two second faces that are parallel to each other, the two sides of each first face are respectively adjacent to each second face, the first faces And the two ends of these second surfaces are respectively combined with a third surface, so that the cross section of the meat jerky body is formed into a rectangular shape, and the interior of the meat jerky body at least contains a raw meat body, a fish paste body, and a seasoning mixture, The fish paste body and the seasoning mixture are evenly distributed in the raw meat body, and the fish paste body system is adhered to the raw meat body. The dried meat with fish paste according to claim 1, wherein the raw meat system is 70% by weight, the fish paste body is 20-30% by weight, and the seasoning mixture contains 0.2-0.3% by weight of phosphate , the spice of 0.5% weight part, the sugar of 0.2～3% weight part, the salt of 2～3% weight part and the soy sauce of 10～15% weight part, the weight part of this fish paste body and this seasoning mixture is right It should be calculated according to the weight of the raw meat itself. For the dried meat with fish paste as claimed in claim 1, the moisture content of the dried meat itself is 3-5%.

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