CN101744296B

CN101744296B - Preparing method of hand-shredded meat

Info

Publication number: CN101744296B
Application number: CN2010101012559A
Authority: CN
Inventors: 黄海洲
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-01-27
Filing date: 2010-01-27
Publication date: 2012-05-23
Anticipated expiration: 2030-01-27
Also published as: CN101744296A

Abstract

The invention relates to a preparing method of hand-shredded meat. The preparing method adopts pork, chicken meat, duck meat, goose meat and rabbit meat as raw materials, adds auxiliary materials, spice and seasonings for salination by steps, dries, bakes, boils, cuts the meat into pieces, blocks, dices or silks, packages in vacuum, and produces a finished product after sterilization. The processing technique almost covers all the meat products of the poultry meat, the prepared hand-shredded meat has soft and tender taste, can be prepared into various types of spicy, spiced and cantonese flavor and the like, and provides an instant food with another flavor for people.

Description

A kind of preparation method of hand-shredded meat

One, technical field

The present invention relates to a kind of preparation method of hand-shredded meat, belong to meat product processing technology field.

Two, background technology

Along with improving constantly of living standard; People require also increasingly high to kind, quality, mouthfeel and the nutrition etc. of food; Hand-shredded meat receives liking of much human because of its rich in protein; Except traditional culinary art processing, hand-shredded meat is also processed to become instant foods such as dried meat floss, jerky, enjoys at any time for people.The sense of existing hand tearing notch is single, can not satisfy people more widely to the color of instant hand-shredded meat and the requirement of nutrition.

The known patent No. is to disclose a kind of meat products preparation method that prolongs shelf life in the document of ZL97116776.1; It is characterized in that in meat, adding auxiliary materials such as garlic powder, chilli powder, pepper powder, nutmeg, bay, starch, milk powder is made; Auxiliary material should be used x ray irradiation x earlier, processes behind the aseptic auxiliary material and the meat mix again.The applicant discloses a kind of preparation method of Pu'er tea beef in application number is 201010039116.8 patent application; It comprises following step: select raw meat → be divided into piece → adding Pu'er tea powder, stir and pickle → add spice and pickle → airing → baking under sunshine → in Pu'er tea juice, add spice boiling → section, piece, fourth or silk → stir seasoning → vacuum packaging → cooking disinfection → warehouse-in with flavoring.

Along with market to being raw material with various types of catching, the continuous increase of the hand-shredded meat demand of processing and fabricating is with pork; Chicken, duck, goose; Rabbit meat is raw material, and substep adds compound, and spice and flavoring are pickled; Airing, baking, the hand-shredded meat that boiling becomes provides the ready-to-eat food of another kind of taste to people.

Three, summary of the invention

The preparation method that the purpose of this invention is to provide a kind of hand-shredded meat, with thin pork, chicken, duck, goose; Rabbit meat is raw material, and substep adds auxiliary material, and spice and flavoring are pickled, airing, baking; Boiling, section, piece, fourth or silk through vacuum-packed, make finished product again after the sterilization.This processing technique almost covers all and catches the meat meat, and the hand-shredded meat mouthfeel of producing is soft tender, can make fragrant pungent, spiced flavor, and multiple kind such as Guangdong flavor provides the ready-to-eat food of another kind of taste to people.

The present invention accomplishes according to the following steps

1, pretreatment of raw material: the fresh meat of selecting to meet relevant national standard goes muscle, oil removing as raw meat; Bright raw meat is divided into the cube meat of wide 2-10cm, long 3-50cm;

2, pickle: in cube meat, add compound 3-3.5kg, stir, under 5-35 ℃, pickled 4-36 hour by every 50kg;

The prescription of said compound and being made as:: salt 40-60kg; Pericarpium zanthoxyli schinifolii 5-7.5kg earlier fries salt and puts into pericarpium zanthoxyli schinifolii to 240 degree and cook by scalding subsequent usely, weighs salt and pericarpium zanthoxyli schinifolii 10-12kg after cooking by scalding; Sugar 6-7kg; Monosodium glutamate 3-3.6kg, chickens' extract 3-3.5kg, the mixing of pepper powder 40-46 gram is mixed thoroughly and is made into compound;

3, airing baking: will through cube meat natural drying that pickling 4-24 hour, baking 4-36 hour under 60-160 ℃ temperature again, the biltong piece; The most handy wooden carbon of said baking toasts naturally;

4, boiling: the biltong piece is added spice by every 50kg, under 80-110 ℃ temperature boiling 30-180 minute, as required with the cube meat after the boiling cut into slices, piece, fourth or silk;

The prescription of said spice is: anistree 50-60g, tsaoko 50-65g, Chinese prickly ash 50-60g, ginger 500-600g, cassia bark 50-60g; Section, piece, fourth or silk: as required with the meat after the boiling cut into slices, piece, fourth or silk;

5, sheet, piece, fourth or silk being added in chilli oil, sesame oil, vegetable oil, chickens' extract, monosodium glutamate, white sugar, Chinese prickly ash, pepper and the five-spice powder several kinds mixes and obtains finished product;

Beneficial effect of the present invention

The present invention is with thin pork, chicken, duck, goose; Rabbit meat etc. is raw material, and processing technique almost covers all and catches the meat meat, and the hand-shredded meat mouthfeel of producing is soft tender, can make fragrant pungent; Spiced flavor, multiple kind such as Guangdong flavor provides the ready-to-eat food of another kind of taste for vast consumer.

Four, the specific embodiment

Embodiment 1: weigh the cube meat that is divided into loose 2-10cm, long 3-50cm after the preliminary treatment of 50kg fresh pork, add compound 3.5kg, stir; Under 20-25 ℃, pickled 20 hours, natural drying 18 hours toasts under the temperature in 120 ℃ electric oven and got the biltong piece in 16 hours; Add spice, boiling is 120 minutes under 100 ℃ temperature, as required the cube meat after the boiling is cut into slices or silk; Add flavoring: chilli oil 200-240g, vegetable oil 100-120g, chickens' extract 50-60g, monosodium glutamate 50-60g; Chinese prickly ash 50-60g, pepper 30-36g stir the packing sterilization, obtain the pork hand-shredded meat of fragrant pungent.

Embodiment 2: weigh the cube meat that 50kg chicken, duck or goose are divided into wide 6-8cm, long 10-20cm, add compound 3kg, stir, under 5 ℃, pickled 36 hours; Natural drying 24 hours with charcoal baking 30 hours the biltong piece, add spice, boiling is 180 minutes under 80 ℃ temperature; Cube meat after the boiling is cut into piece, adds flavoring: sesame oil 50-10g, vegetable oil 100-120g, chickens' extract: 50-60g; Monosodium glutamate: 50-60g, five-spice powder 50-60g, Chinese prickly ash 50-60g; Pepper 30-36g stirs the packing sterilization, obtains chicken, duck or the goose hand-shredded meat of spiced flavor.

Embodiment 3: weigh 50kg rabbit meat, cut apart back adding compound and pickle baking; Add the spice boiling, with adding flavoring in the rabbit meat cubelets after the boiling: sesame oil 50-5g, vegetable oil 100-120g, chickens' extract 50-60g; Monosodium glutamate 50-60g; White sugar 200-240g, the sterilization of pepper 30-36g stirring vacuum packing obtains Guangdong flavor hand-shredded meat finished product.

Claims

1. the preparation method of a hand-shredded meat, the fresh meat of selecting to meet relevant national standard goes muscle, oil removing as raw meat; Bright raw meat is divided into the cube meat of wide 2-10cm, long 3-50cm, adds compound and pickle, will pass through the cube meat airing of pickling; Baking gets the biltong piece, and the biltong piece is added spice; Boiling; As required with the cube meat after the boiling cut into slices, piece, fourth or silk, add in chilli oil, sesame oil, vegetable oil, chickens' extract, monosodium glutamate, white sugar, Chinese prickly ash, pepper and the five-spice powder several kinds again and mix and obtain finished product, it is characterized in that:

Described pickling is in cube meat, to add compound 3-3.5kg by every 50kg, stirs, and under 5-35 ℃, pickles 4-36 hour; The prescription of said compound and be made as salt 40-60kg, pericarpium zanthoxyli schinifolii 5-7.5kg fries salt earlier and puts into pericarpium zanthoxyli schinifolii to 240 degree and cook by scalding subsequent use; Weigh salt and pericarpium zanthoxyli schinifolii 10-12kg after cooking by scalding, sugared 6-7kg, monosodium glutamate 3-3.6kg; Chickens' extract 3-3.5kg, the mixing of pepper powder 40-46 gram is mixed thoroughly and is made into compound;

Described airing baking is with through the cube meat natural drying pickled 4-24 hour, baking 4-36 hour under 60-160 ℃ temperature again, the biltong piece;

Described boiling is that the biltong piece is added spice by every 50kg, under 80-110 ℃ temperature boiling 30-180 minute; The prescription of said spice is anistree 50-60g, tsaoko 50-65g, Chinese prickly ash 50-60g, ginger 500-600g, cassia bark 50-60g.