CN1060016A - Method for making hollow puffed protein fiber dried meat - Google Patents
Method for making hollow puffed protein fiber dried meat Download PDFInfo
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- CN1060016A CN1060016A CN91107271A CN91107271A CN1060016A CN 1060016 A CN1060016 A CN 1060016A CN 91107271 A CN91107271 A CN 91107271A CN 91107271 A CN91107271 A CN 91107271A CN 1060016 A CN1060016 A CN 1060016A
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- explosion
- azelon
- dipping
- protein fibre
- boiling
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- 238000000034 method Methods 0.000 title claims abstract description 17
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 10
- 239000000835 fiber Substances 0.000 title claims description 24
- 238000004880 explosion Methods 0.000 claims description 34
- 238000007598 dipping method Methods 0.000 claims description 25
- 239000002994 raw material Substances 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 16
- 238000009835 boiling Methods 0.000 claims description 15
- 235000013372 meat Nutrition 0.000 claims description 9
- 239000003086 colorant Substances 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 238000007493 shaping process Methods 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 8
- 238000000465 moulding Methods 0.000 claims description 7
- 239000000126 substance Substances 0.000 claims description 7
- 238000007600 charging Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000007599 discharging Methods 0.000 claims description 3
- 229920006395 saturated elastomer Polymers 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 2
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- 238000010438 heat treatment Methods 0.000 claims description 2
- 210000003205 muscle Anatomy 0.000 abstract description 3
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- 238000010025 steaming Methods 0.000 abstract 2
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- 239000000049 pigment Substances 0.000 abstract 1
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- 238000010411 cooking Methods 0.000 description 4
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- GVOIABOMXKDDGU-LOFNIBRQSA-N (3S,3'S,5R,5'R)-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C(=O)C1(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C GVOIABOMXKDDGU-LOFNIBRQSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000256844 Apis mellifera Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- GVOIABOMXKDDGU-SUKXYCKUSA-N Capsorubin Natural products O=C(/C=C/C(=C\C=C\C(=C/C=C/C=C(\C=C\C=C(/C=C/C(=O)[C@@]1(C)C(C)(C)C[C@H](O)C1)\C)/C)\C)/C)[C@@]1(C)C(C)(C)C[C@H](O)C1 GVOIABOMXKDDGU-SUKXYCKUSA-N 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
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- 108010016626 Dipeptides Proteins 0.000 description 1
- 102000016942 Elastin Human genes 0.000 description 1
- 108010014258 Elastin Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 1
- OWIKHYCFFJSOEH-UHFFFAOYSA-N Isocyanic acid Chemical compound N=C=O OWIKHYCFFJSOEH-UHFFFAOYSA-N 0.000 description 1
- 102000008934 Muscle Proteins Human genes 0.000 description 1
- 108010074084 Muscle Proteins Proteins 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
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- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- -1 look Substances 0.000 description 1
- 239000006166 lysate Substances 0.000 description 1
- 238000002803 maceration Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 150000002790 naphthalenes Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000012658 paprika extract Nutrition 0.000 description 1
- 239000001688 paprika extract Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
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- 239000011148 porous material Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
A method for preparing hollow puffed dried meat with protein fibres includes such steps as steaming and exploding protein fibres (muscle tissue) at a certain temp, pressure and time in same machine by stages, i.e. high-temp and-pressure steaming and exploding, baking with impregnant, supplementing exploding, impregnating pigment, baking, supplementing exploding, impregnating perfume and baking to obtain hollow puffed dried meat with protein fibres with good taste, colour, fragrance, shape and taste.
Description
The present invention relates to the preparation method of human lives's necessity, particularly hollow bulk azelon jerky preparation method.
Up to now, US4287219 A23j-03 8320110 " jerky azelon silk ", JP58-111665 A23L/325 8500537 " processing method of fiber sheet-like food " boils azelon raw material (musculature) to add the soup boiling and be dissolved into slurry, adds grouting material and enters by pore and solidify solution and become thread or be combined into sheet.These two kinds of method for processing meat, though equipment is simple, easy to manufacture, also can be with meat machine-shaping again, the needs of providing amenities for the people, but will dissolve in lysate and solidify in the processing processing procedure of meat, the nutrition of meat is impaired in this course, has lost the native texture of azelon raw material again, natural flavour mountaineous and color and luster, the azelon leavening effect is poor.
The objective of the invention is at existing azelon meat processing method technical deficiency, a kind of new azelon raw material meat packing that increases added value, moulding, dipping, dry method are provided.This method is to use up-to-date protein fibre puffed shaping machine, formulates reasonable technological parameter, and cooking blasting applies auxiliary materials such as flavor, look, perfume (or spice) stage by stage stage by stage, makes hollow, bulk, shape U.S.A and has native texture again, flavor, look, the fragrant excellent muscle protein food of holding concurrently.
The objective of the invention is to realize by following measure.Hollow fluffy protein fibre dried meat making method comprise get the raw materials ready, charging, boiling, explosion, baking, dipping, it is characterized in that: get the raw materials ready, cut into slices, open bar by the meat fiber orientation, raw thickness, width are 0.4～1.5 times of molded device internal diameter of protein fibre puffed shaping machine, make it when explosion, can radially dissociate by fiber, make the fiber stretching, extension of separation straight, to keep the native texture of raw material.Charging, the azelon raw material of getting the raw materials ready is worn on the elastic hose of string in molded device, and the orientation of wearing azelon when going here and there is axially consistent with flexible pipe, and good azelon raw material places in the molded device with wearing string.Fill gas in the elastic hose and be heated easily produce gas material as inflating medium.Boiling, be to carry out in the molded device in the boiling vessel of protein fibre puffed shaping machine, evaporation is produced when utilizing the heating of the institute of azelon water content own saturated vapor carries out boiling to the azelon raw material, boiling temperature is 75 ℃～175 ℃, pressure is 0～0.8MPa, 3～60 minutes time, boiling is carried out explosion behind terminal point.Explosion, be in pressure, temperature and the elastic hose that utilizes boiling gas pressure, temperature and atmospheric pressure reduction when instantaneous unlatching explosion blind plate, have enough to eat and wear and steam and gas adiabatic explosion simultaneously and produce compound explosion, its force of explosion is more than 2 times of common explosion machinery.The azelon that is fully dissociated is fully bulk, the commercialization slag, and mouthfeel is good.Azelon after the explosion is hidden the material dipping again in the taste substance maceration extract that salt, cooking wine, ginger, green pepper etc. are made, carry out drying then and replenish explosion; Again the most delicious dried azelon is flooded in the colorant solution of being made by single candy and polysaccharide and other colorant, the carbonyl ammonification of drying generation at high temperature and caramelization make the azelon color become bronzing again behind the dipping, in addition this moment grease ooze out the surface shinny, make lovely luster, light; Azelon after drying replenishes explosion once more carries out the spices dipping in the solution of anise, Hui Xiang, three naphthalenes, carry out the low-temperature negative-pressure baking behind the dipping with solid fragrant dehydration; Finish above processing back and take out in the molded device to wear and going here and there the elastic hose of azelon raw material, extract elastic hose again out from azelon, it is consistent with molded device inner wall shape to obtain profile, and interior is hollow bulk azelon jerky.
The present invention compares with existing jerky processing method, and its advantage is that the azelon leavening effect of making is good, the moulding perfection owing to adopted the bulk method of forming of compound explosion.Owing to flood stage by stage and additional explosion, make dipping effect good, the color of jerky stays stable admittedly, RT prolongs, because the directed disassociation of azelon during explosion, kept the native texture of azelon, azelon good springiness, moulding are easy.The explosion of azelon material cooking is to carry out in the saturated vapor medium, rather than in water, carry out, low molecular weight protein, polypeptide, dipeptides, amino acid, vitamin and other flavor substance conservation rate height soluble in water in the azelon raw material, can not only significantly reduce the azelon loss, improve the product yield, and the fiber nutrient height, local flavor is strong.Although adopted dipping, drying, explosion stage by stage, owing to be in same equipment, to carry out, so easy to operate, program simplification.
Below be the explanation of accompanying drawing drawing, now be described below in conjunction with the embodiments:
Explosion → colorant dipping → drying → replenish explosion → spices dipping → moulding drying → discharging of getting the raw materials ready → feed → boiling → explosion → taste substance dipping → drying → replenish
Fig. 1 is the hollow fluffy protein fibre dried meat making method flow chart.
Get the raw materials ready: after beef is hacked, opens bar,, highly be 0.1～1.5 times of molded device internal diameter by the stripping and slicing of vertical stem fiber alignment direction.
Charging: charge into air in the elastic hose, then this flexible pipe is gone up beef clod by the axial consistent string of wearing of beef fiber alignment direction and its, if the elastic hose ball-type can be imbedded in the beef fiber.Gone here and there the elastic hose of beef material and be placed in the molded device in the boiling vessel wearing.
Cooking blasting for the first time: it is to be 120 ℃-180 ℃ in temperature, carry out under the HTHP of pressure 0.3-0.9MPa, its objective is that the initial muscle bundle that makes in the musculature, collagen and the elastin laminin in the connective tissue inside and outside the secondary muscle bundle change into gelatin when raw material moisture content is higher, when explosion, destroys connective tissue in order to dipping.Beef is organized and is still worn string on the elastic hose of molded device after the explosion.Dipping be will be equipped with the molded device of beef tissue immerse in the steeper of protein fibre puffed shaping machine bottom and flood, flood afterwards explosion blind plate and molded device usefulness and has opened the mechanism that opens and closes envelope and recover original position.
The taste substance dipping: 50 ℃～60 ℃ of temperature, 80 ℃～90 ℃ of taste substance dipping back drying temperatures are 0.3～0.6MPa with compressed air pressure, the time is replenished explosion after being 30～40 minutes.
Flood with colorant after replenishing explosion: colorant is capsorubin, honeybee sugar, 40～50 minutes time, 50～60 ℃ of temperature, colorant dipping post moulding former is got back to original position again and is carried out drying, 155 ℃ of drying temperatures, pressure 0.5～0.6MPa, replenish explosion after 15～25 minutes time once more, purpose is to strengthen explosion to enlarge hollow part, finishes carbonyl ammonia and caramelization, make color become bronzing, the further bulk moulding of musculature.
Spices dipping: spices is green onion, Hui Xiang, and the time is 10～15 minutes, 20～40 ℃ of temperature, and low temperature drying again behind the dipping, 50～60 ℃ of drying temperatures dry by the fire that to organize moisture content to beef be to end at 20～30% o'clock, and purpose is to go up spices, keeps fragrance.
Discharging: take out from molded device and wear the elastic hose that string has the meat material, the elastic hose after will lowering the temperature is again extracted out from the beef tissue, obtains hollow bulk shape azelon jerky finished product.
Claims (5)
1, hollow fluffy protein fibre dried meat making method comprise get the raw materials ready, charging, boiling, baking, dipping process, it is characterized in that: get the raw materials ready, charging, boiling, explosion, taste substance dipping, drying, replenish explosion, colorant dipping, drying, the order of replenishing processes such as explosion, spices dipping, moulding drying, discharging again carries out.
2, it is characterized in that by the described hollow bulk azelon jerky method for making of claim 1: by meat fiber orientation section, open bar, thick, width is 0.4～1.5 times of molded device internal diameter of protein fibre puffed shaping machine.
3, it is characterized in that by claim 1,2 described hollow fluffy protein fibre dried meat making methods: the azelon raw material of getting ready is worn string on the elastic hose of protein fibre puffed shaping machine, the orientation of azelon is axially consistent with elastic hose, and places in the molded device.The material that is loaded with air in the elastic hose and easily produces gas when being heated is as inflating medium.
4, it is characterized in that by the described hollow fluffy protein fibre dried meat making method of claim 1: boiling is to carry out in the saturated vapor medium that utilizes the institute of azelon water content heating evaporation own to be produced in the molded device of protein fibre puffed shaping machine, boiling temperature is 75 ℃-175 ℃, and pressure is 0～0.8MPa.
5, it is characterized in that by claim 1,4 described hollow fluffy protein fibre dried meat making methods: the azelon boiling is carried out explosion after reaching terminal point immediately, carry out the taste substance dipping after the explosion, carry out drying again and replenish explosion, carry out the colorant dipping again, flint dry replenishes explosion once more, carry out the spices dipping at last, low-temperature bake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91107271A CN1060016A (en) | 1991-08-15 | 1991-08-15 | Method for making hollow puffed protein fiber dried meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91107271A CN1060016A (en) | 1991-08-15 | 1991-08-15 | Method for making hollow puffed protein fiber dried meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1060016A true CN1060016A (en) | 1992-04-08 |
Family
ID=4908626
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN91107271A Pending CN1060016A (en) | 1991-08-15 | 1991-08-15 | Method for making hollow puffed protein fiber dried meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1060016A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1045248C (en) * | 1994-04-20 | 1999-09-29 | 施占文 | Prodn of shreded beef |
| CN1069502C (en) * | 1997-09-12 | 2001-08-15 | 薛连钦 | Meat lipid residue and its making method |
| CN1307904C (en) * | 2005-10-26 | 2007-04-04 | 山东师范大学 | Method for producing soft jerky |
| CN101095507B (en) * | 2007-07-06 | 2010-08-25 | 福建农林大学 | Method for producing assembled bionic dried meat and the products thereof |
| CN102488222A (en) * | 2011-11-14 | 2012-06-13 | 吕俊忠 | Meat greaves and manufacturing method thereof |
| CN104585462A (en) * | 2015-02-10 | 2015-05-06 | 寿素贞 | Method for preparing preserved fruits capable of enhancing body immunologic function from astragalus membranaceus |
| CN108576164A (en) * | 2011-09-12 | 2018-09-28 | 詹姆斯·B·沃尔夫 | Improved processed food product |
| CN109393346A (en) * | 2018-12-20 | 2019-03-01 | 巫溪县红池三品生态农业有限公司 | A kind of soft dried beef production method and its equipment |
-
1991
- 1991-08-15 CN CN91107271A patent/CN1060016A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1045248C (en) * | 1994-04-20 | 1999-09-29 | 施占文 | Prodn of shreded beef |
| CN1069502C (en) * | 1997-09-12 | 2001-08-15 | 薛连钦 | Meat lipid residue and its making method |
| CN1307904C (en) * | 2005-10-26 | 2007-04-04 | 山东师范大学 | Method for producing soft jerky |
| CN101095507B (en) * | 2007-07-06 | 2010-08-25 | 福建农林大学 | Method for producing assembled bionic dried meat and the products thereof |
| CN108576164A (en) * | 2011-09-12 | 2018-09-28 | 詹姆斯·B·沃尔夫 | Improved processed food product |
| CN102488222A (en) * | 2011-11-14 | 2012-06-13 | 吕俊忠 | Meat greaves and manufacturing method thereof |
| CN104585462A (en) * | 2015-02-10 | 2015-05-06 | 寿素贞 | Method for preparing preserved fruits capable of enhancing body immunologic function from astragalus membranaceus |
| CN109393346A (en) * | 2018-12-20 | 2019-03-01 | 巫溪县红池三品生态农业有限公司 | A kind of soft dried beef production method and its equipment |
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