CN107853626A - A kind of preparation method of flavor giant salamander jerky - Google Patents
A kind of preparation method of flavor giant salamander jerky Download PDFInfo
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- CN107853626A CN107853626A CN201711255539.1A CN201711255539A CN107853626A CN 107853626 A CN107853626 A CN 107853626A CN 201711255539 A CN201711255539 A CN 201711255539A CN 107853626 A CN107853626 A CN 107853626A
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- giant salamander
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- jerky
- blanchard
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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- Marine Sciences & Fisheries (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of preparation method of flavor giant salamander jerky, is that will soak deodorant with saline solution after Megalobatrachus japonicus daoidianuas(Blanchard) section cleaning；It is put into clear water and mixes slowly 10~15 minutes, stands 10~20 minutes, centrifuge dewatering to water content 75% 85%;After adding flavouring, first bake 4~6 minutes at 100 105 DEG C of temperature, then dried 3 hours at a temperature of 40~45 DEG C, then continue to dry at a temperature of 45~50 DEG C, be dried to moisture content 40~45%；Cut into pieces, be fried to edible within moisture 5%, centrifugation de-oiling；Flavoring is added, is put in people's air dry oven, is dried at a temperature of 100 DEG C crisp, produces giant salamander jerky finished product.The present invention can avoid active ingredient from being lost with moisture evaporation to greatest extent, and the amino acid and protein component not destroyed in Megalobatrachus japonicus daoidianuas(Blanchard), have the characteristics that nutritious, instant, crispy in taste.
Description
Technical field
The present invention relates to a kind of preparation method of flavor meat products, more particularly to a kind of making side of flavor giant salamander meat products
Method.
Background technology
Giant salamander, the giant salamander is commonly called as, meat flavour is delicious, is a kind of rare delicacies.Giant salamander meat is fine and smooth, free from extraneous odour, without fishbone, high
Albumen, low fat, low cholesterol, promote blood circulation and grow sun, tonifying yin blood, strengthening the essence gas, be nourish in weakness due to chronic disease, postpartum, the refreshing languisher taste of brain
Good merchantable brand is mended, not still fashion delicious food, and medical value is high, have special effect to human body nourishing, contain in its muscle protein
There are 17 kinds of amino acid, wherein 8 kinds are essential amino acids, the amino acid index in its muscle is more than beef and venison.Profit
The health food processed with giant salamander is a lot, " a kind of giant salamander with immunoregulation effect as disclosed in Chinese patent
Functional food and preparation method thereof " is that the giant salamander that Megalobatrachus japonicus daoidianuas(Blanchard) obtains by clasmatosis, enzymolysis, spray drying is digested into powder,
Then it is mixed to prepare in proportion with the medical and edible dual purpose plant extract powder such as matrimony vine, jujube or hawthorn and auxiliary material, has and remove oxygen
Free radical, anti-aging, improve immunity the effect of.Generally speaking, existing health-care giant salamander food, more added with Chinese herbal medicine etc.
Auxiliary material, have and specifically use crowd, especially because the limitation of manufacture craft, the nutritive and health protection components such as amino acid in Megalobatrachus japonicus daoidianuas(Blanchard)
There is conversion to lose.And can be edible as general popular pot foods giant salamander food products market on there is not yet.
The content of the invention
Technical problem solved by the invention is to provide a kind of preparation method of giant salamander jerky, and it can retain to greatest extent
Nutritive and health protection components in Megalobatrachus japonicus daoidianuas(Blanchard), instant edible, and its method is simple, easy to operate.
To reach above-mentioned purpose, the technical solution adopted in the present invention is：A kind of preparation method of flavor giant salamander jerky, bag
Include following steps：
(1）Megalobatrachus japonicus daoidianuas(Blanchard) is disintegrated into 1-3 ㎝ slab-likes, soaks deodorant with saline solution after cleaning；
（2）The giant salamander sliced meat of deodorant are put into clear water and mixed slowly 10~15 minutes, standing 10~20 minutes makes the flesh of fish abundant
Precipitation, incline surface rinsing liquid, centrifuge dewatering to giant salamander sliced meat water content 75%-85%.
（3）Flavouring is added in giant salamander sliced meat, it is stirred with giant salamander sliced meat, stands 3~5 minutes.
(4) baking box cabinet is placed in, is baked at 100-105 DEG C of temperature 4~6 minutes, it is small that 3 is then dried at a temperature of 40~45 DEG C
When, then continue to dry at a temperature of 45~50 DEG C, it is dried to moisture content 40~45%；
(5) the giant salamander sliced meat dried are cut into pieces, put into Vacuum frying machine, with it is edible be fried to moisture 5% with
It is interior, centrifugation de-oiling, obtain the dry crude product of Megalobatrachus japonicus daoidianuas(Blanchard)；
(6) flavoring is added in the dry crude product of Megalobatrachus japonicus daoidianuas(Blanchard), stirred, stand 10~15 minutes；
(7) put in people's air dry oven, be dried at a temperature of 100 DEG C crisp, produce giant salamander jerky finished product.
Step（1）In, the method that giant salamander sliced meat soak deodorant with saline solution is that it is 10% that giant salamander sliced meat are immersed into concentration
In common salt aqueous solution, soak 25 minutes, centre is stirred 2~3 times, and giant salamander sliced meat are 1 with weight saline ratio：1, finally use circulating water
Rinsing 2~3 minutes.
Step（3）In, the flavouring is that weight is the monosodium glutamate of Megalobatrachus japonicus daoidianuas(Blanchard) sheet weight 0.2%, 3% white sugar, 0.2% salt
With 0.3% chilli powder.
Step（5）In, the edible oil is ready-mixed oil, and frying temperature is 90-98 DEG C, vacuum -0.10MP.
Step（6）In, the weight proportion of the dry crude product of flavoring and Megalobatrachus japonicus daoidianuas(Blanchard) is 2~5:100, flavoring is by following heavy
The raw material of amount part, which is clayed into power, to be made：1000 parts of giant salamander jerky crude products weigh 1 part of ginger, 15 parts of white granulated sugar, 4 parts of refined salt, monosodium glutamate
0.3 part, 1 part of pepper powder, 1 part of dry chili, anistree 15 parts, 15 parts of cassia bark, clay into power.
The method that the present invention is toasted three times using different temperatures, can avoid active ingredient from being steamed with moisture to greatest extent
Send out and lose, and the amino acid and protein component not destroyed in Megalobatrachus japonicus daoidianuas(Blanchard), have nutritious, instant, mouthfeel crisp
The features such as crisp.
Embodiment
The preparation method of giant salamander jerky, is comprised the following steps that:
(1) slaughter and organize separation：Giant salamander is slaughtered, separation blood, skin, meat, bone, fat, Megalobatrachus japonicus daoidianuas(Blanchard) are used as this raw materials technology；
(2) piece is cutd open：Megalobatrachus japonicus daoidianuas(Blanchard) is disintegrated into the ㎝ sheets of commodity 2 with knife, cleaned；
(3 deodorants：It is in 10% salt solution that giant salamander sliced meat are immersed into concentration, is soaked 30 minutes, centre is stirred 2-3 times.Megalobatrachus japonicus daoidianuas(Blanchard)
It is 1 with the ratio between salt solution：1, finally rinsed 2~3 minutes with circulating water.
(4) rinse：The Megalobatrachus japonicus daoidianuas(Blanchard) of deodorant is put in clear water, meat water weight ratio is 1：3, mix slowly 8~10 minutes, stand
10 minutes, the flesh of fish is set fully to precipitate, incline surface rinsing liquid；
（5）Dehydration：Centrifuge dewatering, at 1700 revs/min, water content controls 80%~82% rotating speed.
(6) season：It is the monosodium glutamate of Megalobatrachus japonicus daoidianuas(Blanchard) sheet weight 0.2%, 3% white sugar, 0.2% salt, 0.3% capsicum by weight
Powder, add in giant salamander sliced meat, it is stirred with giant salamander sliced meat, the time is 3 minutes.
（7）Drying and curing：Giant salamander sliced meat will be added and be placed in baking box cabinet, unlatching baking box is ripe to eight points, 105 DEG C of temperature, when
Between 5 points；
（8）It is fried：The giant salamander sliced meat dried are cut into pieces, put into Vacuum frying machine, with edible oil 90-98 DEG C, it is true
Fried under reciprocal of duty cycle -0.10MP within moisture 5%, centrifugation de-oiling, obtain the dry crude product of Megalobatrachus japonicus daoidianuas(Blanchard)；
(9) season：Flavoring is added in the dry crude product of Megalobatrachus japonicus daoidianuas(Blanchard), stirred, stands 10~15 minutes.Flavoring and
The weight proportion of the dry crude product of Megalobatrachus japonicus daoidianuas(Blanchard) is 2~5:100, flavoring is clayed into power by the raw material of following parts by weight and is made：1000 parts
Giant salamander jerky crude product weighs 1 part of ginger, 15 parts of white granulated sugar, 4 parts of refined salt, 0.3 part of monosodium glutamate, 1 part of pepper powder, 1 part of dry chili, eight
15 parts of angle, 15 parts of cassia bark, clay into power.
(10) toast：Put in people's air dry oven, be dried at a temperature of 100 DEG C crisp, produce giant salamander jerky finished product.
Claims (5)
1. a kind of preparation method of flavor giant salamander jerky, it is characterised in that comprise the following steps：
(1）Megalobatrachus japonicus daoidianuas(Blanchard) is disintegrated into 1-3 ㎝ slab-likes, soaks deodorant with saline solution after cleaning；
（2）The giant salamander sliced meat of deodorant are put into clear water and mixed slowly 10~15 minutes, standing 10~20 minutes makes the flesh of fish abundant
Precipitation, incline surface rinsing liquid, centrifuge dewatering to giant salamander sliced meat water content 75%-85%；
（3）Flavouring is added in giant salamander sliced meat, it is stirred with giant salamander sliced meat, stands 3~5 minutes；
(4) baking box cabinet is placed in, bakes 4~6 minutes at 100-105 DEG C of temperature, is then dried 3 hours at a temperature of 40~45 DEG C, then
Continue to dry at a temperature of 45~50 DEG C, be dried to moisture content 40~45%；
(5) the giant salamander sliced meat dried are cut into pieces, put into Vacuum frying machine, with it is edible be fried to moisture 5% with
It is interior, centrifugation de-oiling, obtain the dry crude product of Megalobatrachus japonicus daoidianuas(Blanchard)；
(6) flavoring is added in the dry crude product of Megalobatrachus japonicus daoidianuas(Blanchard), stirred, stand 10~15 minutes；
(7) put in people's air dry oven, be dried at a temperature of 100 DEG C crisp, produce giant salamander jerky finished product.
2. the preparation method of flavor giant salamander jerky according to claim 1, it is characterised in that step（1）In, giant salamander sliced meat
Method with saline solution immersion deodorant is to immerse giant salamander sliced meat in the common salt aqueous solution that concentration is 10%, soak 25 minutes, in
Between stir 2~3 times, giant salamander sliced meat and weight saline ratio are 1：1, finally rinsed 2~3 minutes with circulating water.
3. the preparation method of flavor giant salamander jerky according to claim 1, it is characterised in that step（3）In, the seasoning
Product are that weight is the monosodium glutamate of Megalobatrachus japonicus daoidianuas(Blanchard) sheet weight 0.2%, 3% white sugar, 0.2% salt and 0.3% chilli powder.
4. the preparation method of flavor giant salamander jerky according to claim 1, it is characterised in that step（5）In, it is described edible
Oil is ready-mixed oil, and frying temperature is 90-98 DEG C, vacuum -0.10MP.
5. the preparation method of flavor giant salamander jerky according to claim 1, it is characterised in that step（6）In, the seasoning
The weight proportion of material and the dry crude product of Megalobatrachus japonicus daoidianuas(Blanchard) is 2~5:100, flavoring is clayed into power by the raw material of following parts by weight and is made：
1000 parts of giant salamander jerky crude products weigh 1 part of ginger, 15 parts of white granulated sugar, 4 parts of refined salt, 0.3 part of monosodium glutamate, 1 part of pepper powder, dry chili 1
Part, anistree 15 parts, 15 parts of cassia bark, clay into power.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711255539.1A CN107853626A (en) | 2017-12-02 | 2017-12-02 | A kind of preparation method of flavor giant salamander jerky |
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| CN201711255539.1A CN107853626A (en) | 2017-12-02 | 2017-12-02 | A kind of preparation method of flavor giant salamander jerky |
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| CN107853626A true CN107853626A (en) | 2018-03-30 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109156756A (en) * | 2018-10-11 | 2019-01-08 | 冯术奇 | A kind of preparation method that lime loach is dry |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070424A (en) * | 2013-01-25 | 2013-05-01 | 桑植县溇水大鲵生物科技有限公司 | Producing method of dried giant salamander meat and dried giant salamander meat product |
| CN103393154A (en) * | 2013-08-09 | 2013-11-20 | 湖南大湘西魔芋有限公司 | Spicy salted giant salamander product and making method thereof |
| CN103766961A (en) * | 2014-01-14 | 2014-05-07 | 贵阳学院 | Production method for instant dried giant salamander meat |
| CN106942629A (en) * | 2017-03-18 | 2017-07-14 | 张家界湘西豪猪生态农业旅游发展有限公司 | A kind of porcupine meat cooked product and preparation method thereof |
-
2017
- 2017-12-02 CN CN201711255539.1A patent/CN107853626A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070424A (en) * | 2013-01-25 | 2013-05-01 | 桑植县溇水大鲵生物科技有限公司 | Producing method of dried giant salamander meat and dried giant salamander meat product |
| CN103393154A (en) * | 2013-08-09 | 2013-11-20 | 湖南大湘西魔芋有限公司 | Spicy salted giant salamander product and making method thereof |
| CN103766961A (en) * | 2014-01-14 | 2014-05-07 | 贵阳学院 | Production method for instant dried giant salamander meat |
| CN106942629A (en) * | 2017-03-18 | 2017-07-14 | 张家界湘西豪猪生态农业旅游发展有限公司 | A kind of porcupine meat cooked product and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109156756A (en) * | 2018-10-11 | 2019-01-08 | 冯术奇 | A kind of preparation method that lime loach is dry |
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Application publication date: 20180330 |
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