CN109601874A - A kind of color protecting method of jerky - Google Patents
A kind of color protecting method of jerky Download PDFInfo
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- CN109601874A CN109601874A CN201811645715.7A CN201811645715A CN109601874A CN 109601874 A CN109601874 A CN 109601874A CN 201811645715 A CN201811645715 A CN 201811645715A CN 109601874 A CN109601874 A CN 109601874A
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- 238000000034 method Methods 0.000 title claims abstract description 24
- 235000013372 meat Nutrition 0.000 claims abstract description 69
- 239000000463 material Substances 0.000 claims abstract description 37
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 32
- 238000001514 detection method Methods 0.000 claims abstract description 21
- 239000003381 stabilizer Substances 0.000 claims abstract description 21
- 229910052751 metal Inorganic materials 0.000 claims abstract description 15
- 239000002184 metal Substances 0.000 claims abstract description 15
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 239000011265 semifinished product Substances 0.000 claims description 20
- 235000020995 raw meat Nutrition 0.000 claims description 18
- 235000015277 pork Nutrition 0.000 claims description 15
- 239000004615 ingredient Substances 0.000 claims description 14
- 239000000047 product Substances 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 208000010392 Bone Fractures Diseases 0.000 claims description 7
- 239000008280 blood Substances 0.000 claims description 7
- 210000004369 blood Anatomy 0.000 claims description 7
- 238000007599 discharging Methods 0.000 claims description 7
- 239000005457 ice water Substances 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 7
- 238000000465 moulding Methods 0.000 claims description 7
- 229910001220 stainless steel Inorganic materials 0.000 claims description 7
- 239000010935 stainless steel Substances 0.000 claims description 7
- 210000002435 tendon Anatomy 0.000 claims description 7
- 238000010257 thawing Methods 0.000 claims description 7
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 5
- 244000005700 microbiome Species 0.000 claims description 5
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 4
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 4
- 239000000182 glucono-delta-lactone Substances 0.000 claims description 4
- 229960003681 gluconolactone Drugs 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 abstract description 6
- 229910001448 ferrous ion Inorganic materials 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 5
- 235000021168 barbecue Nutrition 0.000 description 3
- 239000003086 colorant Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- 235000015177 dried meat Nutrition 0.000 description 2
- 238000005286 illumination Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 102000010445 Lactoferrin Human genes 0.000 description 1
- 108010063045 Lactoferrin Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000009658 destructive testing Methods 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 description 1
- 229940078795 lactoferrin Drugs 0.000 description 1
- 235000021242 lactoferrin Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of color protecting method of jerky, including meat material processing step, supplementary material processing step, mixing step spreads out sieve step, baking step, and furnace bakes step, metal detection step, packaging, sterilisation step and detecting step.The color protecting method of jerky of the invention avoids the ferrous ion in jerky from being oxidized by the use of color stabilizer, keep the color of of jerky itself, by each step of color protection make jerky keep tempting color while, taste still enrich, nutrition, by consumer welcome.
Description
Technical field
The present invention relates to a kind of jerky processing method more particularly to a kind of color protecting methods of jerky.
Background technique
Jerky is the sheet meat products of pork or beef through marinated baking, and wherein product is low with fat, albumen is high, color
The characteristics of pool is tempting, edible aspect, uniformly, jerky is mostly brownish red to jerky slice, brownish red be due to ferrous ion,
Brownish red color is tempting, makes people's appetite abundant, and jerky standing time is too long, and ferrous ion is oxidized, and jerky is to become dark-brown,
In order to keep the color of jerky, traditional dried pork slice usually adds nitrite, the flesh in nitrite and meat in formula
Tempting brownish red can be presented in Lactoferrin effect, and there are also antibacterial effects for nitrite, cause since nitrite has
The effect of cancer, existing jerky remove this component of nitrite in making, and mostly use colorant in formula, i.e., to jerky
It paints to keep the brownish red of jerky, but the color of colorant colouring and the rufous of jerky itself have difference after all, and
And for consumers, acceptance is lower at heart for the food of dyeing, and in addition to this, colorant is illuminated by the light during storage,
The influences such as temperature are easy to fade, and finally take off the rufous of product, become atropurpureus.
Summary of the invention
For overcome the deficiencies in the prior art, the purpose of the present invention is to provide a kind of color protecting methods of jerky, pass through shield
The use of toner avoids the ferrous ion in jerky from being oxidized, and keeps the color of of jerky itself, passes through each step of color protection
So that jerky keep tempting color while, taste still enrich, nutrition, by consumer welcome.
The purpose of the present invention adopts the following technical scheme that realization:
A kind of color protecting method of jerky, including,
Meat material processing step: frozen meat is taken out, is thawed, fat, tendon, sarolemma, blood stains, broken bone and impurity are cleaned up
Afterwards, the pork handled well is pumped into vacuum tumbler, while is pumped into color stabilizer, vacuum tumbling obtains raw meat；
Supplementary material processing step: supplementary material being put into blender and is stirred evenly, and obtains ingredient；
Mixing step: ingredient is put into vacuum tumbler, and with raw meat mixing tumbling, discharging obtains meat material；
Booth sieve step: meat material is put into mold, drapes over one's shoulders sieve molding；
Baking step: the meat material after the sieve of booth is put into oven and is toasted, jerky is obtained；
Furnace bakes step: jerky being spread on stainless steel sieve, is put into continuous tunnel furnace, jerky is baked to well-done, meat is obtained
Dried meat semi-finished product；
Metal detection step: by the jerky semi-finished product baked by metal detection machine, by foreign body；
Packaging, sterilisation step: according to different size by jerky semi finished package, packaged jerky is put into microwave machine
Microwave disinfection；
Detecting step: the jerky semi-finished product after sterilization are subjected to microorganism detection after qualified and obtain jerky finished product.
Further, in meat material processing step, after frozen meat defreezing, the central temperature of meat is -3~3 DEG C, the surface temperature of meat
It is 5~15 DEG C.
Further, in meat material processing step, thawing time is no more than 24 hours.
Further, in feedstock processing step, color stabilizer is the different bad hematic acid sodium of D- or glucono-δ-lactone.
Further, in feedstock processing step, the time of vacuum tumbling is 15~20 minutes.
Further, in supplementary material processing step, supplementary material is that pork, ice water and color stabilizer are matched with mass ratio 400:20:1
It makes.
Further, in mixing step, the time for mixing tumbling is 40~50 minutes.
Further, in baking step, the temperature of baking is 60~70 DEG C, and the time is 5~6 hours.
Further, furnace is baked in step, and roasted temperature is 120~180 DEG C, and the time is 10~15 minutes.
Further, it packs, in sterilisation step, the temperature of microwave disinfection is 80~95 DEG C, and the time is 2~5 minutes.
The beneficial effects of the present invention are:
The color protecting method of jerky of the present invention avoids the ferrous ion in jerky from being oxidized by the use of color stabilizer, keeps
The color of of jerky itself includes the steps that the processing to meat material, mixing step and baking by each step of color protection, makes
Jerky keep tempting color while, taste still enrich, nutrition, by consumer welcome.
Specific embodiment
In the following, being described further in conjunction with specific embodiment to the present invention, it should be noted that is do not collided
Under the premise of, new embodiment can be formed between various embodiments described below or between each technical characteristic in any combination.
A kind of color protecting method of jerky, including,
Meat material processing step: frozen meat is taken out, is thawed, fat, tendon, sarolemma, blood stains, broken bone and impurity are cleaned up
Afterwards, the pork handled well is pumped into vacuum tumbler, while is pumped into color stabilizer, vacuum tumbling obtains raw meat；
Supplementary material processing step: supplementary material being put into blender and is stirred evenly, and obtains ingredient；
Mixing step: ingredient is put into vacuum tumbler, and with raw meat mixing tumbling, discharging obtains meat material；
Booth sieve step: meat material is put into mold, drapes over one's shoulders sieve molding；
Baking step: the meat material after the sieve of booth is put into oven and is toasted, jerky is obtained；
Furnace bakes step: jerky being spread on stainless steel sieve, is put into continuous tunnel furnace, jerky is baked to well-done, meat is obtained
Dried meat semi-finished product；
Metal detection step: by the jerky semi-finished product baked by metal detection machine, by foreign body；
Packaging, sterilisation step: according to different size by jerky semi finished package, packaged jerky is put into microwave machine
Microwave disinfection；
Detecting step: the jerky semi-finished product after sterilization are subjected to microorganism detection after qualified and obtain jerky finished product.
As the mode that further carries out, in meat material processing step, after frozen meat defreezing, the central temperature of meat is -3~3 DEG C,
The surface temperature of meat is 5~15 DEG C.
As the mode that further carries out, in meat material processing step, thawing time is no more than 24 hours.
As the mode that further carries out, in feedstock processing step, color stabilizer is the different bad hematic acid sodium of D- or gluconic acid-δ-
Lactone.
As the mode that further carries out, in feedstock processing step, the time of vacuum tumbling is 15~20 minutes.
As the mode that further carries out, in supplementary material processing step, supplementary material is pork, ice water and color stabilizer with quality
It is formulated than 400:20:1.
As the mode that further carries out, in mixing step, the time for mixing tumbling is 40~50 minutes.
As the mode that further carries out, in baking step, the temperature of baking is 60~70 DEG C, and the time is 5~6 hours.
As the mode that further carries out, furnace is baked in step, and roasted temperature is 120~180 DEG C, and the time is 10~15 points
Clock.
It as the mode that further carries out, packs, in sterilisation step, the temperature of microwave disinfection is 80~95 DEG C, the time 2
~5 minutes.
Wherein, in mixing step, raw meat is allowed to be sufficiently mixed with supplementary material, keeps raw meat tasty, in present technology, behaviour
Make to be only to mix raw meat in blender with supplementary material, then pickle 4~5 days, could pickle tasty, and the present invention is then
It is under vacuum conditions that raw meat and supplementary material is mixed marinated using this equipment of vacuum tumbler, it is only necessary to 40~50 minutes
Just can pickle it is tasty, substantially reduce production the duration.
It is specific embodiment of the present invention below, used raw material, equipment etc. remove special limit in the following embodiments
It can be obtained by buying pattern outside fixed.
Embodiment 1:
A kind of color protecting method of jerky, including,
Meat material processing step: frozen meat being taken out, is thawed, and after frozen meat defreezing, the central temperature of meat is -2 DEG C, the surface temperature of meat
Degree is 7 DEG C, and thawing time is 16 hours, after fat, tendon, sarolemma, blood stains, broken bone and impurity are cleaned up, will be handled well
Pork be pumped into vacuum tumbler, while being pumped into the different bad hematic acid sodium of D-, vacuum tumbling 17 minutes, obtain raw meat；
Supplementary material processing step: supplementary material being put into blender and is stirred evenly, and supplementary material is pork, ice water and color stabilizer
It is formulated with mass ratio 400:20:1, obtains ingredient；
Mixing step: ingredient is put into vacuum tumbler, and with raw meat mixing tumbling 40 minutes, discharging obtained meat material；
Booth sieve step: meat material is put into mold, drapes over one's shoulders sieve molding；
Baking step: the meat material after the sieve of booth being put into oven and is toasted, and the temperature of baking is 61 DEG C, and the time is 6 hours, is obtained
To jerky；
Furnace bakes step: jerky spread on stainless steel sieve, is put into continuous tunnel furnace, jerky is baked to well-done, it is roasted
Temperature is 128 DEG C, and the time is 15 minutes, obtains jerky semi-finished product；
Metal detection step: by the jerky semi-finished product baked by metal detection machine, by foreign body；
Packaging, sterilisation step: according to different size by jerky semi finished package, packaged jerky is put into microwave machine
Microwave disinfection, the temperature of microwave disinfection are 82 DEG C, and the time is 5 minutes；
Detecting step: the jerky semi-finished product after sterilization are subjected to microorganism detection after qualified and obtain jerky finished product.
Embodiment 2:
A kind of color protecting method of jerky, including,
Meat material processing step: frozen meat being taken out, is thawed, and after frozen meat defreezing, the central temperature of meat is 0 DEG C, the surface temperature of meat
Degree is 9 DEG C, and thawing time is 21 hours, after fat, tendon, sarolemma, blood stains, broken bone and impurity are cleaned up, will be handled well
Pork be pumped into vacuum tumbler, while being pumped into color stabilizer, color stabilizer is glucono-δ-lactone, vacuum tumbling 18 minutes,
Obtain raw meat；
Supplementary material processing step: supplementary material being put into blender and is stirred evenly, and supplementary material is pork, ice water and color stabilizer
It is formulated with mass ratio 400:20:1, obtains ingredient；
Mixing step: ingredient is put into vacuum tumbler, and with raw meat mixing tumbling 45 minutes, discharging obtained meat material；
Booth sieve step: meat material is put into mold, drapes over one's shoulders sieve molding；
Baking step: the meat material after the sieve of booth being put into oven and is toasted, and the temperature of baking is 67 DEG C, and the time is 5.5 hours,
Obtain jerky；
Furnace bakes step: jerky spread on stainless steel sieve, is put into continuous tunnel furnace, jerky is baked to well-done, it is roasted
Temperature is 162 DEG C, and the time is 13 minutes, obtains jerky semi-finished product；
Metal detection step: by the jerky semi-finished product baked by metal detection machine, by foreign body；
Packaging, sterilisation step: according to different size by jerky semi finished package, packaged jerky is put into microwave machine
Microwave disinfection, the temperature of microwave disinfection are 89 DEG C, and the time is 4 minutes；
Detecting step: the jerky semi-finished product after sterilization are subjected to microorganism detection after qualified and obtain jerky finished product.
Embodiment 3:
A kind of color protecting method of jerky, including,
Meat material processing step: frozen meat being taken out, is thawed, and after frozen meat defreezing, the central temperature of meat is 2 DEG C, the surface temperature of meat
Degree is 13 DEG C, and thawing time is 22 hours, after fat, tendon, sarolemma, blood stains, broken bone and impurity are cleaned up, will be handled well
Pork be pumped into vacuum tumbler, while color stabilizer is added, color stabilizer is glucono-δ-lactone, vacuum tumbling 19 minutes,
Obtain raw meat；
Supplementary material processing step: supplementary material being put into blender and is stirred evenly, and supplementary material is pork, ice water and color stabilizer
It is formulated with mass ratio 400:20:1, obtains ingredient；
Mixing step: ingredient is put into vacuum tumbler, and with raw meat mixing tumbling 50 minutes, discharging obtained meat material；
Booth sieve step: meat material is put into mold, drapes over one's shoulders sieve molding；
Baking step: the meat material after the sieve of booth being put into oven and is toasted, and the temperature of baking is 69 DEG C, and the time is 5 hours, is obtained
To jerky；
Furnace bakes step: jerky spread on stainless steel sieve, is put into continuous tunnel furnace, jerky is baked to well-done, it is roasted
Temperature is 178 DEG C, and the time is 10 minutes, obtains jerky semi-finished product；
Metal detection step: by the jerky semi-finished product baked by metal detection machine, by foreign body；
Packaging, sterilisation step: according to different size by jerky semi finished package, packaged jerky is put into microwave machine
Microwave disinfection, the temperature of microwave disinfection are 93 DEG C, and the time is 2 minutes；
Detecting step: the jerky semi-finished product after sterilization are subjected to illumination and high temperature breaks property test.
Comparative example 1:
Meat material processing step: frozen meat being taken out, is thawed, and after frozen meat defreezing, the central temperature of meat is 2 DEG C, the surface temperature of meat
Degree is 13 DEG C, and thawing time is 22 hours, after fat, tendon, sarolemma, blood stains, broken bone and impurity are cleaned up, will be handled well
Pork be pumped into vacuum tumbler in, vacuum tumbling 19 minutes, obtain raw meat；
Supplementary material processing step: supplementary material being put into blender and is stirred evenly, and supplementary material is pork, ice water and color stabilizer
It is formulated with mass ratio 400:20:1, obtains ingredient；
Mixing step: ingredient is put into vacuum tumbler, and with raw meat mixing tumbling 50 minutes, discharging obtained meat material；
Booth sieve step: meat material is put into mold, drapes over one's shoulders sieve molding；
Baking step: the meat material after the sieve of booth being put into oven and is toasted, and the temperature of baking is 69 DEG C, and the time is 5 hours, is obtained
To jerky；
Furnace bakes step: jerky spread on stainless steel sieve, is put into continuous tunnel furnace, jerky is baked to well-done, it is roasted
Temperature is 178 DEG C, and the time is 10 minutes, obtains jerky semi-finished product；
Metal detection step: by the jerky semi-finished product baked by metal detection machine, by foreign body；
Packaging, sterilisation step: according to different size by jerky semi finished package, packaged jerky is put into microwave machine
Microwave disinfection, the temperature of microwave disinfection are 93 DEG C, and the time is 2 minutes；
Detecting step: the jerky semi-finished product after sterilization are subjected to illumination and high temperature breaks property test, then do subjective appreciation.
Effect assessment and performance detection
Destructive testing result
As seen from the above table, the face that color stabilizer is not added in documents 1, after jerky 12 hours barbecues of documents 1
Color just becomes bois de rose, and color is unqualified, and the color after 16 hours barbecues becomes kermesinus, and the color after ultraviolet irradiation becomes ash
Red, color is unqualified, and the color after 20 hours barbecues becomes crineous, and the color after ultraviolet irradiation becomes kermesinus, face
Color is unqualified；This illustrates the color protecting method of jerky of the present invention, by the use of color stabilizer, avoids the ferrous ion quilt in jerky
Oxidation, keeps the color of of jerky itself, each step by color protection includes the processing to meat material, mixing step and baking
The step of so that jerky keep tempting color while, taste still enrich, nutrition, by consumer welcome.
The above embodiment is only the preferred embodiment of the present invention, and the scope of protection of the present invention is not limited thereto,
The variation and replacement for any unsubstantiality that those skilled in the art is done on the basis of the present invention belong to institute of the present invention
Claimed range.
Claims (10)
1. a kind of color protecting method of jerky, it is characterised in that including,
Meat material processing step: frozen meat being taken out, is thawed, after fat, tendon, sarolemma, blood stains, broken bone and impurity are cleaned up,
The pork handled well is pumped into vacuum tumbler, while being pumped into color stabilizer, vacuum tumbling obtains raw meat；
Supplementary material processing step: supplementary material being put into blender and is stirred evenly, and obtains ingredient；
Mixing step: ingredient is put into vacuum tumbler, and with raw meat mixing tumbling, discharging obtains meat material；
Booth sieve step: meat material is put into mold, drapes over one's shoulders sieve molding；
Baking step: the meat material after the sieve of booth is put into oven and is toasted, jerky is obtained；
Furnace bakes step: jerky being spread on stainless steel sieve, is put into continuous tunnel furnace, jerky is baked to well-done, obtains jerky half
Finished product；
Metal detection step: by the jerky semi-finished product baked by metal detection machine, by foreign body；
Packaging, sterilisation step: according to different size by jerky semi finished package, packaged jerky is put into microwave in microwave machine
Sterilization；
Detecting step: the jerky semi-finished product after sterilization are subjected to microorganism detection after qualified and obtain jerky finished product.
2. the color protecting method of jerky as described in claim 1, which is characterized in that in meat material processing step, after frozen meat defreezing, meat
Central temperature be -3~3 DEG C, the surface temperature of meat is 5~15 DEG C.
3. the color protecting method of jerky as described in claim 1, which is characterized in that in meat material processing step, thawing time does not surpass
Spend 24 hours.
4. the color protecting method of jerky as described in claim 1, which is characterized in that in feedstock processing step, color stabilizer is that D- is different
Bad hematic acid sodium or glucono-δ-lactone.
5. the color protecting method of jerky as described in claim 1, which is characterized in that in feedstock processing step, vacuum tumbling when
Between be 15~20 minutes.
6. the color protecting method of jerky as described in claim 1, which is characterized in that in supplementary material processing step, supplementary material is pig
Meat, ice water and color stabilizer are formulated with mass ratio 400:20:1.
7. the color protecting method of jerky as described in claim 1, which is characterized in that in mixing step, the time for mixing tumbling is
40~50 minutes.
8. the color protecting method of jerky as described in claim 1, which is characterized in that in baking step, the temperature of baking is 60~
70 DEG C, the time is 5~6 hours.
9. the color protecting method of jerky as described in claim 1, which is characterized in that furnace bake step in, roasted temperature be 120~
180 DEG C, the time is 10~15 minutes.
10. the color protecting method of jerky as described in claim 1, which is characterized in that in packaging, sterilisation step, microwave disinfection
Temperature is 80~95 DEG C, and the time is 2~5 minutes.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111418784A (en) * | 2020-04-09 | 2020-07-17 | 广东真美食品股份有限公司 | Preparation method of dried meat slices |
| CN116491622A (en) * | 2023-05-17 | 2023-07-28 | 南京泛成生物科技有限公司 | Precast meat product color fixative and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111418784A (en) * | 2020-04-09 | 2020-07-17 | 广东真美食品股份有限公司 | Preparation method of dried meat slices |
| CN116491622A (en) * | 2023-05-17 | 2023-07-28 | 南京泛成生物科技有限公司 | Precast meat product color fixative and application thereof |
| CN116491622B (en) * | 2023-05-17 | 2024-06-25 | 南京泛成生物科技有限公司 | Precast meat product color fixative and application thereof |
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