CN105767733A - Dried meat slices - Google Patents

Abstract

The present invention discloses dried meat slices. The dried meat slices are prepared from the following steps: (1) lean meat is selected, the selected meat is put into a clear water to be rinsed, the rinsed meat is cut into thin slices, and 10 kg of the meat slices are prepared for standby applications; and (2) 50-80 g of white sugar, 80-100 g of mango juice, 5-10 g of cooking wine, 0.7-0.75 kg of soy sauce, 25-30 g of eggs, 20-22 g of white pepper powder, 20-23 g of monosodium glutamate, and 0.5-0.8 g of sodium nitrite are put into the meat slices to be stirred evenly, the meat slices are pickled for 15-20 min, the pickled meat slices are spread and attached on an iron sieve for baking, after the meat slices are dried, the dried meat slices are taken out and cut into 10-15 cm square blocks, then the meat blocks are put into the sieve to be baked using a charcoal oven for 2-3 minutes to obtain the dried meat slices, the dried meat slices are taken out to be cooled, and the cooled dried meat slices are packaged. The dried meat slices are easy to eat and free of starch, the chewiness and raw meat flavor of dried pork slices are ensured, and the dried meat slices are suitable in dry and wet degrees, and moderate in softness and hardness.

Description

A kind of jerky

Technical field

The present invention relates to meat products, specifically a kind of jerky.

Background technology

A kind of meat that jerky is is major ingredient with Carnis Sus domestica.Current jerky adopts traditional handicraft mostly, selects fresh lean meat to cut into slices, and adds natural perfume material and fish juice, forms through several working procedure processing.Jerky taste is held concurrently and is oppressed two fresh U.S.s, one of indispensable flavouring agent in fish juice jerky especially.But owing to technique and raw material are essentially identical, jerky kind on the market is comparatively single, and the taste demand that the jerky of developing new product variety is further fastidious to meet people, there are the market demand and economic worth.

Summary of the invention

It is desirable to provide a kind of jerky, this jerky has the mouthfeel of uniqueness.

Technical scheme: a kind of jerky, is prepared by following methods:

(1) select fresh pig hind shank, remove fat meat, stay lean meat to put in clear water and rinse 10～15 minutes, be cut into 1.5～2cm thin slice, prepare 10kg sliced meat standby；

(2) with white sugar 50-80g, Sucus Mangiferae indicae 80-100g, cooking wine 5-10g, soy sauce 0.7-0.75kg, egg 25-30g, white pepper powder 20-22g, monosodium glutamate 20-23g, sodium nitrite 0.5-0.8g, put in sliced meat and stir, pickle 15-20min, sliced meat are sticked and toasts on ferrum sieve, take out after drying, be cut into the square of 10-15cm, place in sieve and toast with charcoal burner, baking 2～3 minutes jerky, can pack after taking out cooling；

During baking, adding iron plate in the middle of sieve and stove fire, sieve is unsettled, from stove fire 6-8cm.

The jerky instant bagged of the present invention, is suitable for many people and eats, be not added with starch, it is ensured that dried pork slice to chew strength and former meat fragrant, and the dry and wet degree of jerky is suitable for, neither too hard, nor too soft.Meanwhile, the jerky of the present invention also has the delicate fragrance of Fructus Mangifera Indicae, pleasant aroma, more appetite stimulator concurrently.

Detailed description of the invention

Embodiment 1: being prepared by following methods of described jerky:

(1) select fresh pig hind shank, remove fat meat, stay lean meat to put in clear water and rinse 10 minutes, be cut into 2cm thin slice, prepare 10kg sliced meat standby；

(2) with white sugar 50g, Sucus Mangiferae indicae 100g, cooking wine 10g, soy sauce 0.7kg, egg 30g, white pepper powder 22g, monosodium glutamate 23g, sodium nitrite 0.5g, put in sliced meat and stir, pickle 20min, sliced meat are sticked and toasts on ferrum sieve, take out after drying, be cut into the square of 10cm, place in sieve and toast with charcoal burner, baking 2～3 minutes jerky, can pack after taking out cooling；

During baking, adding iron plate in the middle of sieve and stove fire, sieve is unsettled, from stove fire 6-8cm.

Embodiment 2: being prepared by following methods of described jerky:

(1) select fresh pig hind shank, remove fat meat, stay lean meat to put in clear water and rinse 15 minutes, be cut into 1.5 thin slices, prepare 10kg sliced meat standby；

(2) with white sugar 80g, Sucus Mangiferae indicae 80g, cooking wine 5g, soy sauce 0.75kg, egg 30g, white pepper powder 20g, monosodium glutamate 20g, sodium nitrite 0.8g, put in sliced meat and stir, pickle 20min, sliced meat are sticked and toasts on ferrum sieve, take out after drying, be cut into the square of 15cm, place in sieve and toast with charcoal burner, baking 2～3 minutes jerky, can pack after taking out cooling；

During baking, adding iron plate in the middle of sieve and stove fire, sieve is unsettled, from stove fire 6-8cm.

Claims (1)

1. a jerky, is characterized in that: being prepared by following methods of described jerky:

(1) select fresh pig hind shank, remove fat meat, stay lean meat to put in clear water and rinse 10～15 minutes, be cut into 1.5～2cm thin slice, prepare 10kg sliced meat standby；

(2) with white sugar 50-80g, Sucus Mangiferae indicae 80-100g, cooking wine 5-10g, soy sauce 0.7-0.75kg, egg 25-30g, white pepper powder 20-22g, monosodium glutamate 20-23g, sodium nitrite 0.5-0.8g, put in sliced meat and stir, pickle 15-20min, sliced meat are sticked and toasts on ferrum sieve, take out after drying, be cut into the square of 10-15cm, place in sieve and toast with charcoal burner, baking 2～3 minutes jerky, can pack after taking out cooling；

During baking, adding iron plate in the middle of sieve and stove fire, sieve is unsettled, from stove fire 6-8cm.