CN102793195A - Sliced dried meat containing nuts and processing method of same - Google Patents
Sliced dried meat containing nuts and processing method of same Download PDFInfo
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- CN102793195A CN102793195A CN201210319390XA CN201210319390A CN102793195A CN 102793195 A CN102793195 A CN 102793195A CN 201210319390X A CN201210319390X A CN 201210319390XA CN 201210319390 A CN201210319390 A CN 201210319390A CN 102793195 A CN102793195 A CN 102793195A
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Abstract
The invention belongs to the technical field of food processing and in particular to sliced dried meat containing nuts and a processing method of the sliced dried meat. The method comprises the following steps: trimming and cutting, mincing meat, stirring, spreading and screening, baking, cooling, roasting, pressing, slicing and packaging. According to the invention, the sliced dried meat containing nuts contains proteins of the conventional meat products and highly nutritious nuts as well, and therefore, the sliced dried meat containing nuts has the effects of tonifying the brain and improving intelligence and is a convenient health food for home, tour and snack. The nuts are baked and pressed to produce more mellow flavor and the nuts and the sliced meat are pressed together, so that the sliced meat product has not only BBQ flavor of pork but also fresh sweet flavor of nuts and is unique.
Description
Technical field
the invention belongs to food processing technology field, particularly a kind of nut jerky and processing method thereof.
Background technology
jerky is meant with poultry, poultry is primary raw material, and auxiliary and condiment in addition is through hotting plate the cold cuts dried product that production technologies such as baking are processed into.Characteristics such as along with the raising of living standards of the people, meat products is in the past only as appetizing food, and the leisure food that also develops into a kind of higher gears now gradually came into vogue, and jerky, jerky be because nutritious, easy to carry, and mouthfeel is good are well received by consumers.But the jerky taste is single, and nutrition is confined to pork protein matter, can not satisfy people food is had the requirement of the brain function of benefit.
Contain good protein and tens kinds of important amino acid of 15～20% in
nut fruits food; These amino acid all are the main components that constitutes cranial nerve cell, also contain simultaneously the useful vitamin B1 of brain nervous cell, vitamin B2, vitamin B5, vitamin E and calcium, phosphorus, iron, zinc etc.Therefore no matter be to the ready-to-be mother, still to fetus, nut all is a good merchantable brand of mending brain, intelligence development.
Summary of the invention
problem to be solved by this invention is to provide a kind of nut jerky and processing method thereof, and this nut jerky not only contains the protein of traditional meat products, can play brain supplementing action again.
A kind of processing method of nut jerky is characterized in that, comprises the steps:
(1) repaiies and cut: repair top layer show condition, manadesma, bone bits impurity;
(2) Minced Steak: will repair the meat that cuts and put into meat grinder and rub;
(3) stir: with above-mentioned meat pulp according to 20 parts of weight ratios with prepare white granulated sugar 1.2-2 part, walnut 1-1.6 part, monosodium glutamate 1-1.4 part; Soy sauce 0.6-1.2 part, edible salt 0.4-0.8 part, yellow rice wine 0.4-0.6 part; Hongqu powder (red colouring agent) 0.003-0.005g, nisin 0.006-0.01g, running water is poured mixer into for 2 parts together; Stir and expected that color and luster was even on sense organ 10 ~ 15 minutes;
(4) stand sieve: the meat pulp that will mix spreads out sieve by the amount of every plaque 1.3kg,
(5) smoke: can smoke 65 ℃ of-75 ℃ of casees of jerky temperature, time 2-3 hour after car to be dried by the fire is filled; After smoking 1-1.5 hour, fall plaque, must control in the process and smoke evenly;
(6) cooling: the semi-finished product that just gone out baking oven should be with heat to shell sieve as early as possible, the retention tab type intact complete, prevent to shell broken;
(7) baking: furnace temperature is set in 180-210 ℃, begins baking again after temperature is normal, is coated with the front before the baking and is coated with one deck honey, one time stoving time 4-6 minute;
(8) compacting: the finished product of baking answers many fitly to overlay on the supporting plate and flatten with press;
(9) section: again according to the specification needs, use the section of jerky make-up machine after suppressing;
(10) packing.
preferably in said step (7) baking, need baking every other day.Generally baking every other day, oven-fresh semi-finished product are because thickness is variant, so degree of drying differs.Toasting purpose every other day is to make degree of drying balanced, is beneficial to the finished product baking.
Preferably in said step (8) compacting, generally pressed 3-5 minute
.Press time is short, the finished surface out-of-flatness; Press time is long, and finished product can be by vexed black, and pressing process also is to make the uniform process of the ripe degree of finished product, because pressing process, the jerky of being pressed still is in the condition of high temperature.
preferably; In said step (6) cooling, the semi-finished product jerky should separate with empty sieve and stacks, and all should evenly smear hot lard after empty sieve cools off; Send sieve place, stand to recycle, the semi-finished product jerky is then deposited in pallet and is built in the dry place cooling more than 5-8 hour.
preferably, during described step (3) stirred, nut was: one or both mixing in walnut kernel, the almond.
The nut jerky that
the present invention also protects a kind of above-mentioned processing method to obtain.
The nut jerky that
make according to the inventive method not only contains the protein of traditional meat products, also has nutritious nut, therefore can play the brain-nourishing intelligence-benefiting effect, is the convenient health food of house, tourism and leisure.Wherein, nut is through steps such as overbaking, compactings, and fragrance is stronger, and nut pulp and jerky are pressed into together, and made jerky not only has the barbecue flavor of pork, and also has the fresh and sweet fragrance of nut, forms unique local flavor.
The specific embodiment
further specify such scheme below in conjunction with specific embodiment.Should be understood that these embodiment are used to the present invention is described and are not limited to limit scope of the present invention.The implementation condition that adopts among the embodiment can be done further adjustment according to the condition of concrete producer, and not marked implementation condition is generally the condition in the normal experiment.
specify the present invention below in conjunction with embodiment, should be appreciated that described hereinly for example only in order to explaining the present invention, and are not used in qualification the present invention.
Embodiment 1
A kind of processing method of walnut nut jerky comprises the steps:
(1) repair and cut: repair top layer show condition, manadesma, bone bits impurity etc., require the lean meat top layer to repair to cut the light table,Do not have
The grease manadesma.
(2) Minced Steak: will repair the pig leg meat that the cuts shape (grammes per square metre 100g) that is cut into small pieces earlier, and the 1kg cube meat put into meat grinder rub.
Stir
(3): with 20kg meat pulp with prepare white granulated sugar 1.2-2kg, walnut 1-1.6kg, monosodium glutamate 1-1.4kg; Soy sauce 0.6-1.2kg, edible salt 0.4-0.8kg, yellow rice wine 0.4-0.6kg; Monascus color 3-5g, nisin 6-10g, running water 2kg pours mixer together into; The material that stirs all generally needs about 10 ~ 15 minutes, and color and luster is even on sense organ.
(4) stand sieve: the meat pulp that will mix spreads out sieve by the amount of every plaque 1.3kg, can stay three thin bamboo strips around the general side sieve, keep four limits neat, has edges and corners.The requirement compass screen surface is smooth, anophthalmia is seamless, and thickness is even.
Smoke
(5): can smoke 65 ℃ of-75 ℃ of casees of jerky temperature, time 2-3 hour after car to be dried by the fire is filled; After smoking 1-1.5 hour, fall plaque, must control in the process and smoke evenly.
(6) cooling: the semi-finished product that just gone out baking oven should be with heat to shell sieve as early as possible, the retention tab type intact complete, prevent to shell broken.The semi-finished product jerky should separate with empty sieve and stacks, and all should evenly smear hot lard after the empty sieve cooling, send sieve place, stand to recycle.The semi-finished product jerky is then deposited in pallet and is built in the dry place cooling more than 5-8 hour.
(7) baking: generally baking every other day, oven-fresh semi-finished product are because thickness is variant, so degree of drying differs.Toasting purpose every other day is to make degree of drying balanced, is beneficial to the finished product baking.Furnace temperature needs preheating, is set in about 180-210 ℃, begins baking again after temperature is normal.Be coated with the front before the baking and be coated with one deck honey, a stoving time is about 4-6 minute.Should grasp ripe degree, finished product is wilfully the time, and mouthfeel is not fragrant, and raw taste is arranged, and color is dark partially, and the resting period obviously shortens; Finished product is roasting to overdo, and black, mouthfeel has burning, mouthfeel and outward appearance all effected.
The finished product that bake
(8) answers many fitly to overlay on the supporting plate, with two limit alignment at right angle.Full 12-18 opens and can send to timely press pressing, generally presses 3-5 minute, and the press time is short, the finished surface out-of-flatness; Press time is long, and finished product can be by vexed black, and pressing process also is to make the uniform process of the ripe degree of finished product.Because pressing process, the jerky of being pressed still is in the condition of high temperature.
(9) section: again according to the specification needs, use the section of jerky make-up machine after suppressing.
(10) packing: pack according to needed product specification, packing method is seen various packing of product job instructions.In packaging process, be responsible for secondary inspection article, inspection article content comprises: impurity (thin bamboo strip silk, screening, eggshell etc.), raw cook, paste sheet etc.Distinguish that the jerky degree of raw and cooked needs experience, mainly judges with sense organ, intuition.Raw cook and ripe evident difference are the difference on the color, and raw cook is dark red partially, and ripe reddish brown partially.The raw cook shelf-life is short, and protect the look time and also lack, otherwise.After packing finished, QC carried out sampling inspection, is up to the standards and on storage bill, signs.
above-mentioned instance only is explanation technical conceive of the present invention and characteristics, and its purpose is to let the people who is familiar with this technology can understand content of the present invention and enforcement according to this, can not limit protection scope of the present invention with this.All equivalent transformations that spirit is done according to the present invention or modification all should be encompassed within protection scope of the present invention.
Claims (6)
1. the processing method of nut jerky is characterized in that, comprises the steps:
(1) repaiies and cut: repair top layer show condition, manadesma, bone bits impurity;
(2) Minced Steak: will repair the meat that cuts and put into meat grinder and rub;
(3) stir: with above-mentioned meat pulp according to 20 parts of weight ratios with prepare white granulated sugar 1.2-2 part, nut 1-1.6 part, monosodium glutamate 1-1.4 part; Soy sauce 0.6-1.2 part, edible salt 0.4-0.8 part, yellow rice wine 0.4-0.6 part; Hongqu powder (red colouring agent) 0.003-0.005 part, nisin 0.006-0.01 part, running water is poured mixer into for 2 parts together; Stir and expected that color and luster was even on sense organ 10 ~ 15 minutes;
(4) stand sieve: the meat pulp that will mix spreads out sieve by the amount of every plaque 1.3kg,
(5) smoke: after filling, can smoke by car to be dried by the fire, 65 ℃ of-75 ℃ of casees of jerky temperature, time 2-3 hour, after smoking 1-1.5 hour, fall plaque, must control in the process and smoke evenly;
(6) cooling: the semi-finished product that just gone out baking oven should be with heat to shell sieve as early as possible, the retention tab type intact complete, prevent to shell broken;
(7) baking: furnace temperature is set in 180-210 ℃, begins baking again after temperature is normal, is coated with the front before the baking and is coated with one deck honey, one time stoving time 4-6 minute;
(8) compacting: the finished product of baking answers many fitly to overlay on the supporting plate and flatten with press;
(9) section: again according to the specification needs, use the section of jerky make-up machine after suppressing;
(10) packing.
2. processing method according to claim 1 is characterized in that, in said step (7) baking, needs baking every other day.
3. processing method according to claim 1 is characterized in that, in said step (8) compacting, generally presses 3-5 minute.
4. processing method according to claim 1; It is characterized in that; In said step (6) cooling, the semi-finished product jerky should separate with empty sieve and stacks, and all should evenly smear hot lard after empty sieve cools off; Send sieve place, stand to recycle, the semi-finished product jerky is then deposited in pallet and is built in the dry place cooling more than 5-8 hour.
5. according to each described processing method of claim 1-4, it is characterized in that during described step (3) stirred, nut was: one or both mixing in walnut kernel, the almond.
6. the nut jerky that obtains according to the described processing method of claim 1-5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201210319390XA CN102793195A (en) | 2012-09-03 | 2012-09-03 | Sliced dried meat containing nuts and processing method of same |
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| CN201210319390XA CN102793195A (en) | 2012-09-03 | 2012-09-03 | Sliced dried meat containing nuts and processing method of same |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404882A (en) * | 2013-08-07 | 2013-11-27 | 潮州市华祖工贸有限公司 | Production method of tender vacuum dried minced meat |
| CN104957674A (en) * | 2015-06-12 | 2015-10-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Freshwater mussel jerky |
| CN105231298A (en) * | 2015-10-09 | 2016-01-13 | 潮州市华祖工贸有限公司 | Novel hand-torn golden filament dried meat slice producing method |
| PL422076A1 (en) * | 2017-06-30 | 2019-01-02 | Zakłady Mięsne Henryk Kania Spółka Akcyjna | Meat bar and method for producing it |
| CN111194869A (en) * | 2018-11-19 | 2020-05-26 | 内蒙古伊利实业集团股份有限公司 | Food with rose color |
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| CN86103995A (en) * | 1986-06-13 | 1988-07-13 | 唐国兴 | The preparation method of a kind of imperial palace roast chicken |
| CN1124100A (en) * | 1994-12-07 | 1996-06-12 | 天津商学院 | Nitrate-free meat pickling agent |
| CN1919067A (en) * | 2006-08-31 | 2007-02-28 | 华南农业大学 | Method for processing jerky |
| CN101904512A (en) * | 2010-05-11 | 2010-12-08 | 广东真美食品集团有限公司 | Technology for processing pork jerky sheets |
| CN102090641A (en) * | 2009-12-15 | 2011-06-15 | 新晃老蔡食品有限责任公司 | Dried beef processing method |
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2012
- 2012-09-03 CN CN201210319390XA patent/CN102793195A/en active Pending
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| CN86103995A (en) * | 1986-06-13 | 1988-07-13 | 唐国兴 | The preparation method of a kind of imperial palace roast chicken |
| CN1124100A (en) * | 1994-12-07 | 1996-06-12 | 天津商学院 | Nitrate-free meat pickling agent |
| CN1919067A (en) * | 2006-08-31 | 2007-02-28 | 华南农业大学 | Method for processing jerky |
| CN102090641A (en) * | 2009-12-15 | 2011-06-15 | 新晃老蔡食品有限责任公司 | Dried beef processing method |
| CN101904512A (en) * | 2010-05-11 | 2010-12-08 | 广东真美食品集团有限公司 | Technology for processing pork jerky sheets |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404882A (en) * | 2013-08-07 | 2013-11-27 | 潮州市华祖工贸有限公司 | Production method of tender vacuum dried minced meat |
| CN103404882B (en) * | 2013-08-07 | 2014-06-18 | 潮州市华祖工贸有限公司 | Production method of tender vacuum dried minced meat |
| CN104957674A (en) * | 2015-06-12 | 2015-10-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Freshwater mussel jerky |
| CN105231298A (en) * | 2015-10-09 | 2016-01-13 | 潮州市华祖工贸有限公司 | Novel hand-torn golden filament dried meat slice producing method |
| CN105231298B (en) * | 2015-10-09 | 2019-01-04 | 广东真美食品股份有限公司 | Novel tearing spun gold jerky production method |
| PL422076A1 (en) * | 2017-06-30 | 2019-01-02 | Zakłady Mięsne Henryk Kania Spółka Akcyjna | Meat bar and method for producing it |
| CN111194869A (en) * | 2018-11-19 | 2020-05-26 | 内蒙古伊利实业集团股份有限公司 | Food with rose color |
| CN111194869B (en) * | 2018-11-19 | 2023-03-21 | 内蒙古伊利实业集团股份有限公司 | Food with rose color |
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Application publication date: 20121128 |