CN1307904C - Method for producing soft jerky - Google Patents
Method for producing soft jerky Download PDFInfo
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- CN1307904C CN1307904C CNB2005101043414A CN200510104341A CN1307904C CN 1307904 C CN1307904 C CN 1307904C CN B2005101043414 A CNB2005101043414 A CN B2005101043414A CN 200510104341 A CN200510104341 A CN 200510104341A CN 1307904 C CN1307904 C CN 1307904C
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Abstract
The present invention provides a method for producing soft jerky, which comprises the following procedures: a, fresh meat is firstly cut into slices, rolled and extended to make the areas of the meat slices extended by 0.8 to 1.5 times, and the meat slices are soaked with flavouring; b, albumen powder is added and uniformly stirred, adhesive is then added and uniformly stirred, and the meat slices are soaked; c, the meat slices are put on a sieve, and are roasted for 30 to 45 minutes at the temperature from 95 to 100 DEG C; the meat slices are turned and subsequently roasted for three to four hours, and the roasted meat slices are put in a sterile room to be cooled and then packaged. The produced jerky has the advantages of softness, high protein content, delicious taste and good mouth feel. The production rate is increased by 20 to 50%. The technology and the formulation are suitable for the production of the jerky of cattle, pigs, rabbits, etc.
Description
Technical field:
The present invention relates to a kind of processing formula and method of novel dried meat product, belong to meat products processing processing technology field.
Background technology:
Jerky is a kind of instant, the indispensable good merchantable brand of tourism, leisure.Along with the raising of people's lives, consumption figure increases gradually.But jerky still exists the problem that is difficult to chew at present, and nutrition leaks such as the protein that (as thawing and stew in soy sauce) meat originally has in the process of producing jerky, amino acid, mineral matter are too much, cause quantity to be lost, and quality descends, and productive rate reduces.The jerky protein content of some manufacturer production is not up to state standards.
Summary of the invention:
The objective of the invention is at the deficiencies in the prior art, provide a kind of and conveniently chew, nutrition is not lost, the production method of productive rate height, soft jerky that protein content is high.
Purpose of the present invention can realize by following technical measures:
The production method of this soft jerky is:
1, a kind of production method of soft jerky is characterized in that:
Fresh meat is cut into slices by a, elder generation, squeezes to roll to expand to prolong to make 0.8-1.5 times of sliced meat area expansion, and sliced meat soak flavoring;
B, elder generation add albumen powder, mix thoroughly, add adhesive again, mix thoroughly, soak into;
C, sliced meat are spread on mesh screen in 95-100 ℃ of baking 30-45 minute down, stir, baking 3-4h is continued in the back, desinfection chamber cooling back packing.
Purpose of the present invention also can realize by following technical measures:
The described flavoring of above-mentioned a operation is made of following raw materials in weight portion:
Propane diols 3-9 or glycerine 2-6 ginger juice 0.5-1.5 V
C0.03-0.07
Natrium nitrosum 0.005-0.01 flavouring 6.6-19
Lactic acid+sodium lactate mixed liquor the 0.05-0.2 that contains 30% (weight) lactic acid.
Described flavouring comprises liquor 1-2, soy sauce 1-3, spiced flour 0.5-1.5, sugared 2-8 and the monosodium glutamate 0.1-0.5 of salt 2-4, yellow rice wine or 11%.
Described albumen powder is by the bone meal of animal albumen powder and/or plant protein powder and/or the glue of not boning, and addition is the 5-30 weight portion; Described animal albumen powder and/or plant protein powder are selected from soybean protein, gelatin, casein, egg-white powder, peanut protein, wheat gluten.
Described adhesive is gelatin solution and egg liquid; Described gelatin solution is by water: gelatin=100: the 20-40 weight portion is formed, and addition is the 3-7 weight portion.
Described egg liquid can be egg white solution or the egg liquid that contains yolk, and addition is the 5-10 weight portion.
Above-mentioned batching can be used for processing the fresh meat of 100 weight portions.Can add an amount of chilli powder and/or other pungent thing in addition according to the needs of people's different taste.
Above-mentioned batching can be used for processing the fresh meat of 100 weight portions.Can mix colours according to needs adding Mi Quhong and/or the caramel produced.
Fresh meat is cut into the thick sliced meat of 0.4-0.7cm, through pushing or rolling and prolong 0.8-1.5 times that makes the sliced meat area extend to original area.Sliced meat are put into contain the flavoring room temperature that makes the jerky softness and soaked 2-12 hour, adding the albumen powder (soybean protein+bone meal) for preparing in proportion mixes thoroughly, and then add gelatin solution or beat the egg liquid of sparing and mix thoroughly as adhesive, this process can temper, institute's amount of water is when taking out sliced meat, and liquid stay is not advisable.95-100 ℃ of baking 30-45 minute spread on mesh screen in taking-up out, stirs once, and then dry by the fire 3-4h under this temperature, takes out cooling, and aseptic packaging also can be taken out back packing about back cooling under aseptic condition, moisture regain 2h.
Also available other animal protein and the vegetable protein of the albumen powder that is added replaces, and can be single component, also their blending constituent.As gelatin, casein, egg-white powder, wheat gluten, peanut protein etc.But the per 100 weight portion meat of the amount that adds albumen generally should not surpass 30 weight portions, too much can be influential to jerky taste, mouthfeel.If strengthen jerky Ca content again, wherein bone meal also can adopt the bone meal behind the glue of boning.The interpolation composition of some other powdery or liquid also can add in this step.
Described adhesive is gelatin solution and egg liquid, and available carragheen, xanthans, guar gum, starch, CMC-Na etc. replace adhesive, can obtain the excellent bonds effect equally, but can not increase protein content simultaneously.To use gelatin or egg liquid is the best.
Described gelatin solution is by water: gelatin=100: 20-40 forms, and stirs evenly use 45-60 ℃ of thawing then.The use amount of this gelatin solution is that per 100 parts of fresh meats add 3-7 part.
1, egg is made adhesive: fresh hen egg liquid beat even (contain yolk or do not contain yolk all can) add 5-10 part by per 100 parts of fresh meats in process of production.
2, gelatin adhesive preparation: claim 20-40 part gelatin+100 parts of water to mix thoroughly, be placed on 50-60 ℃ of insulationization system, middle stirring makes for 2-4 time and becomes homogeneous solution.Add this gelatin solution 3-7 part by 100 parts of fresh meats in process of production.
Easily chew moisture＜20 according to the jerky softness that above process is produced.Propane diols or glycerine are the crosslinking agents of collagen, can keep the pliability of collagen.The lactic acid that is added makes jerky plasticising, softness and swelling except that regulating pH value and as the anticorrisive agent, protein being had plasticising and soft effect.The flexibility of jerky may be main with above-mentioned relevant.In whole process of production, ℃ to thaw from frozen meat to 5, material is soaked in meat cutting, and baking is removed the moisture in dry run, does not have other juice and loses.All liquid seasonings all immerse in the meat.Therefore composition and the nutrition that has kept meat, and in soaking the material process, add soybean protein, protein ingredients such as bone meal, gelatin, improve the jerky protein content, also improved output, 2.2 jin of meat are produced 1 jin of jerky generally speaking, can carry productive rate to the 1.2-1.5 jin by present technique now.
Owing to have one deck to add albumen in the outside of jerky, prevented the jerky oxidation, prolonged shelf-life and shelf life.
The jerky of being produced is checked by national standard, and water content, water activity, pH value, protein content, fat content, salt, sugared content and microbiological indicator all reach national desired index.
Taste through the youngsters and children of the old man in age in 60-80 year, under-18s and a middle-aged person and to think that the jerky color and luster is suitable, mouthfeel is good, and the taste aquatic foods are nutritious.
Sliced meat soak in the used flavoring prescription of material and are added with the composition that makes the jerky softness, soak material at sliced meat and add albumen powder, slurry in the back fully, and liquid seasoning and slurry are immersed in the meat, the jerky softness of being produced, protein content height, delicious flavour, mouthfeel is good, and productive rate improves 20-50%.Above production process and adding ingredient and amount are suitable for the production of jerky product such as ox, pig, rabbit.
The specific embodiment:
Embodiment 1:
Frozen meat block 100kg easily is configured as suitablely with machinery section 5 ℃ of degree of thawing, thaw, the thick 0.6cm of sliced meat rolls immediately and prolongs or push, and the sliced meat area is expanded 1.2 times, and sliced meat are inserted in the flavoring.Flavoring consists of: salt 3.5kg, sugared 3kg, soy sauce 1.5kg, yellow rice wine 1.8kg, spiced flour 0.6kg, ginger juice 1.4kg, V
c60g, natrium nitrosum 9g, glycerine 3kg, contain lactic acid+sodium lactate mixed liquor 70g, chilli powder 0.1kg, the Mi Quhong 20g of 30% lactic acid, add water 48kg mixing, sliced meat are mixed thoroughly in flavoring, soak 4 hours.Take out the back and add albumen powder 10kg in meat, albumen powder consists of: soybean protein: bone meal=5: 10, mix thoroughly, and to wherein adding the 6kg gelatin solution, gelatin solution consists of gelatin again: water=35: 100 (weight), mix thoroughly under 55 ℃.Static again soaking into half an hour taken out sliced meat and spread on hole sizer with the maximum area form, 90 ℃ of bakings 45 minutes, and taking-up is stirred, and continues to put into again and in 90 ℃ of baking 3.5h, takes out, in desinfection chamber cooling, moisture regain 3h, packing.
Embodiment 2:
Frozen meat block 100kg easily is configured as suitablely with machinery section 5 ℃ of degree of thawing, thaw, the thick 0.4cm of sliced meat rolls immediately and prolongs or push, and the sliced meat area is expanded 1.0 times, and sliced meat are inserted in the flavoring.Flavoring consists of: salt 2kg, sugared 7kg, soy sauce 2.5kg, 11% liquor 1.0kg, spiced flour 0.5kg, ginger juice 0.6kg, V
c30g, natrium nitrosum 5g, propane diols 8kg, contain lactic acid+sodium lactate mixed liquor 0.2kg, chilli powder 0.08kg, the Mi Quhong 15g of 30% lactic acid, add water 50kg mixing, sliced meat are mixed thoroughly in flavoring, soak 12 hours.Take out the back and in meat, add soyabean protein powder 15kg, mix thoroughly, to wherein adding the 7kg egg liquid, mix thoroughly again.Static again soaking into 1 hour spreads the sliced meat taking-up on mesh screen with the maximum area form.100 ℃ of bakings 35 minutes, taking-up is stirred, and continues to put into again and in 100 ℃ of baking 4h, takes out, in desinfection chamber cooling, packing.
Embodiment 3:
Frozen meat block 100kg easily is configured as suitablely with machinery section 5 ℃ of degree of thawing, thaw, the thick 0.5cm of sliced meat rolls immediately and prolongs or push, and the sliced meat area is expanded 1.1 times, and sliced meat are inserted in the flavoring.Flavoring consists of: salt 3.5kg, sugared 3kg, soy sauce 1.0kg, yellow rice wine 1.0kg, spiced flour 1.3kg, ginger juice 1.4kg, V
c50g, natrium nitrosum 9g, glycerine 6kg, contain lactic acid+sodium lactate mixed liquor 60g, chilli powder 0.15kg, the Mi Quhong 18g of 30% lactic acid, add water 45kg mixing, sliced meat are mixed thoroughly in flavoring, soak 11 hours.Take out the back and add bone meal 20kg in meat, mix thoroughly, to wherein adding 3kg OK a karaoke club glue, the OK a karaoke club glue consists of carragheen again: water=20: 100 (weight), mix thoroughly under 55 ℃.Static again soaking into half an hour spreads the sliced meat taking-up on hole sizer with the maximum area form.90 ℃ of bakings 45 minutes, taking-up is stirred, and continues to put into again and in 90 ℃ of baking 3.5h, takes out, in desinfection chamber cooling, moisture regain 3h, packing.
Embodiment 4:
Frozen meat block 100kg easily is configured as suitablely with machinery section 5 ℃ of degree of thawing, thaw, the thick 0.4cm of sliced meat rolls immediately and prolongs or push, and the sliced meat area is expanded 1.0 times, and sliced meat are inserted in the flavoring.Flavoring consists of: salt 2kg, sugared 6kg, soy sauce 3.0kg, 11% liquor 2.0kg, spiced flour 1.5kg, ginger juice 0.5kg, V
c40g, natrium nitrosum 8g, propane diols 3kg, contain lactic acid+sodium lactate mixed liquor 0.1kg, chilli powder 0.09kg, the Mi Quhong 23g of 30% lactic acid, add water 46kg mixing, sliced meat are mixed thoroughly in flavoring, soak 4 hours.Take out the back and add casein 15kg in meat, mix thoroughly, to wherein adding 5kg xanthan glue, the xanthan glue consists of xanthans again: water=35: 100 (weight), mix thoroughly under 55 ℃.Static again soaking into 1.5 hours spreads the sliced meat taking-up on mesh screen with the maximum area form.100 ℃ of bakings 35 minutes, taking-up is stirred, and continues to put into again and in 100 ℃ of baking 4h, takes out, in desinfection chamber cooling, packing.
Embodiment 5:
Frozen meat block 100kg easily is configured as suitablely with machinery section 5 ℃ of degree of thawing, thaw, the thick 0.6cm of sliced meat rolls immediately and prolongs or push, and the sliced meat area is expanded 0.9 times, and sliced meat are inserted in the flavoring.Flavoring consists of: salt 4.0kg, sugared 4kg, soy sauce 1.5kg, yellow rice wine 1.4kg, spiced flour 1.0kg, ginger juice 1.5kg, V
c60g, natrium nitrosum 6g, glycerine 3kg, contain lactic acid+sodium lactate mixed liquor 50g, chilli powder 0.12kg, the Mi Quhong 20g of 30% lactic acid, add water 47kg mixing, sliced meat are mixed thoroughly in flavoring, soak 8 hours.Take out the back and add albumen powder 10kg in meat, albumen powder consists of: peanut protein: jelly powder=5: 10, mix thoroughly, and to wherein adding the 6kg gelatin solution, gelatin solution consists of gelatin again: water=35: 100 (weight), mix thoroughly under 55 ℃.Static again soaking into half an hour spreads the sliced meat taking-up on hole sizer with the maximum area form.90 ℃ of bakings 45 minutes, taking-up is stirred, and continues to put into again and in 90 ℃ of baking 3.5h, takes out, in desinfection chamber cooling, moisture regain 3h, packing.
Embodiment 6:
Frozen meat block 100kg easily is configured as suitablely with machinery section 5 ℃ of degree of thawing, thaw, the thick 0.5cm of sliced meat rolls immediately and prolongs or push, and the sliced meat area is expanded 0.8 times, and sliced meat are inserted in the flavoring.Flavoring consists of: salt 2kg, sugared 2kg, soy sauce 2.5kg, 11% liquor 1.5kg, spiced flour 1.3kg, ginger juice 1.2kg, V
c30g, natrium nitrosum 10g, glycerine 2kg, contain lactic acid+sodium lactate mixed liquor 0.18kg, chilli powder 0.13kg, the Mi Quhong 30g of 30% lactic acid, add water 46kg mixing, sliced meat are mixed thoroughly in flavoring, soak 6 hours.Take out the back and add casein 15kg in meat, mix thoroughly, to wherein adding the 7kg starch fluid, starch fluid consists of starch again: water=35: 100 (weight), mix thoroughly.Mix thoroughly.Static again soaking into 2 hours spreads the sliced meat taking-up on mesh screen with the maximum area form.95 ℃ of bakings 35 minutes, taking-up is stirred, and continues to put into again and in 95 ℃ of baking 4h, takes out, in desinfection chamber cooling, packing.
Embodiment 7:
Frozen meat block 100kg easily is configured as suitablely with machinery section 5 ℃ of degree of thawing, thaw, the thick 0.6cm of sliced meat rolls immediately and prolongs or push, and the sliced meat area is expanded 1.2 times, and sliced meat are inserted in the flavoring.Flavoring consists of: salt 3.5kg, sugared 8kg, soy sauce 1.0kg, yellow rice wine 2.0kg, spiced flour 1.2kg, ginger juice 1.3kg, V
c50g, natrium nitrosum 7g, propane diols 9kg, contain lactic acid+sodium lactate mixed liquor 80g, chilli powder 0.1kg, the Mi Quhong 20g of 30% lactic acid, add water 48kg mixing, sliced meat are mixed thoroughly in flavoring, soak 7 hours.Take out the back and add egg-white powder 5kg in meat, albumen powder consists of: ester gp: egg-white powder=5: 10, mix thoroughly, and to wherein adding 6kgCMC-Na liquid, gCMC-Na liquid consists of gCMC-Na again: water=35: 100 (weight), mix thoroughly under 55 ℃.Static again soaking into half an hour spreads the sliced meat taking-up on hole sizer with the maximum area form.95 ℃ of bakings 45 minutes, taking-up is stirred, and continues to put into again and in 95 ℃ of baking 3.5h, takes out, in desinfection chamber cooling, moisture regain 3h, packing.
Embodiment 8:
Frozen meat block 100kg easily is configured as suitablely with machinery section 5 ℃ of degree of thawing, thaw, the thick 0.4cm of sliced meat rolls immediately and prolongs or push, and the sliced meat area is expanded 1.4 times, and sliced meat are inserted in the flavoring.Flavoring consists of: salt 3.0kg, sugared 7kg, soy sauce 3.0kg, 11% liquor 1.1kg, spiced flour 0.9kg, ginger juice 1.Ikg, V
c40g, natrium nitrosum 8g, glycerine 5kg, contain lactic acid+sodium lactate mixed liquor 0.15kg, chilli powder 0.13kg, the Mi Quhong 60g of 30% lactic acid, add water 48kg mixing, sliced meat are mixed thoroughly in flavoring, soak 4 hours.Take out the back and add peanut protein 8kg in meat, mix thoroughly, to wherein adding 4kg OK a karaoke club glue, the OK a karaoke club glue consists of carragheen again: water=35: 100 (weight), mix thoroughly under 55 ℃, and mix thoroughly.Static again soaking into 1 hour spreads the sliced meat taking-up on mesh screen with the maximum area form.100 ℃ of bakings 35 minutes, taking-up is stirred, and continues to put into again and in 100 ℃ of baking 3.5h, takes out, in desinfection chamber cooling, packing.
Embodiment 9:
Frozen meat block 100kg easily is configured as suitablely with machinery section 5 ℃ of degree of thawing, thaw, the thick 0.7cm of sliced meat rolls immediately and prolongs or push, and the sliced meat area is expanded 1.1 times, and sliced meat are inserted in the flavoring.Flavoring consists of: salt 3.5kg, sugared 3kg, soy sauce 1.5kg, yellow rice wine 1.6kg, spiced flour 0.8kg, ginger juice 1.1kg, V
c70g, natrium nitrosum 9g, propane diols 4kg, contain lactic acid+sodium lactate mixed liquor 100g, chilli powder 0.09kg, the Mi Quhong 50g of 30% lactic acid, add water 45kg mixing, sliced meat are mixed thoroughly in flavoring, soak 5 hours.Take out the back and add wheat gluten 28kg in meat, mix thoroughly, to wherein adding the 8kg xanthans, the xanthan glue consists of xanthans again: water=35: 100 (weight), mix thoroughly under 55 ℃.Static again soaking into half an hour spreads the sliced meat taking-up on hole sizer with the maximum area form.95 ℃ of bakings 45 minutes, taking-up is stirred, and continues to put into again and in 95 ℃ of baking 3.5h, takes out, in desinfection chamber cooling, moisture regain 3h, packing.
Embodiment 10:
Frozen meat block 100kg easily is configured as suitablely with machinery section 5 ℃ of degree of thawing, thaw, the thick 0.4cm of sliced meat rolls immediately and prolongs or push, and the sliced meat area is expanded 1.2 times, and sliced meat are inserted in the flavoring.Flavoring consists of: salt 3.0kg, sugared 5kg, soy sauce 2.5kg, yellow rice wine 1.7kg, spiced flour 0.7kg, ginger juice 1.0kg, V
c60g, natrium nitrosum 9g, glycerine 4kg, contain lactic acid+sodium lactate mixed liquor 170g, chilli powder 0.13kg, the Mi Quhong 50g of 30% lactic acid, add water 49kg mixing, sliced meat are mixed thoroughly in flavoring, soak 10 hours.Take out the back and add albumen powder 20kg in meat, albumen powder consists of: wheat gluten: bone meal=5: 10, mix thoroughly, and to wherein adding the 9kg gelatin solution, gelatin solution consists of gelatin again: water=35: 100 (weight), mix thoroughly under 55 ℃.Static again soaking into half an hour spreads the sliced meat taking-up on hole sizer with the maximum area form.100 ℃ of bakings 45 minutes, taking-up is stirred, and continues to put into again and in 100 ℃ of baking 3.5h, takes out, in desinfection chamber cooling, moisture regain 3h, packing.
Embodiment 11:
Frozen meat block 100kg easily is configured as suitablely with machinery section 5 ℃ of degree of thawing, thaw, the thick 0.4cm of sliced meat rolls immediately and prolongs or push, and the sliced meat area is expanded 0.8 times, and sliced meat are inserted in the flavoring.Flavoring consists of: salt 2kg, sugared 6kg, soy sauce 2.0kg, 11% liquor 1.4kg, spiced flour 0.5kg, ginger juice 0.9kg, V
c70g, natrium nitrosum 8g, propane diols 3kg, contain lactic acid+sodium lactate mixed liquor 0.19kg, chilli powder 0.1kg, the Mi Quhong 40g of 30% lactic acid, add water 46kg mixing, sliced meat are mixed thoroughly in flavoring, soak 9 hours.Take out the back and in meat, add egg-white powder 9kg, mix thoroughly, to wherein adding the 10kg egg liquid, mix thoroughly again.Static again soaking into 1 hour spreads the sliced meat taking-up on mesh screen with the maximum area form.100 ℃ of bakings 35 minutes, taking-up is stirred, and continues to put into again and in 100 ℃ of baking 4h, takes out, in desinfection chamber cooling, packing.
Embodiment 12:
Frozen meat block 100kg easily is configured as suitablely with machinery section 5 ℃ of degree of thawing, thaw, the thick 0.6cm of sliced meat rolls immediately and prolongs or push, and the sliced meat area is expanded 0.9 times, and sliced meat are inserted in the flavoring.Flavoring consists of: salt 2.5kg, sugared 4kg, soy sauce 1.5kg, yellow rice wine 1.2kg, spiced flour 0.9kg, ginger juice 1.4kg, V
c50g, natrium nitrosum 6g, glycerine 3kg, contain lactic acid+sodium lactate mixed liquor 160g, chilli powder 0.12kg, the Mi Quhong 30g of 30% lactic acid, add water 48kg mixing, sliced meat are mixed thoroughly in flavoring, soak 7 hours.Take out the back and add albumen powder 12kg in meat, albumen powder consists of: soybean protein: gelatin=5: 10, mix thoroughly, and to wherein adding the 6kg gelatin solution, gelatin solution consists of gelatin again: water=35: 100 (weight), mix thoroughly under 55 ℃.Static again soaking into 2 hours spreads the sliced meat taking-up on hole sizer with the maximum area form.90 ℃ of bakings 45 minutes, taking-up is stirred, and continues to put into again and in 90 ℃ of baking 3.5h, takes out, in desinfection chamber cooling, moisture regain 3h, packing.
Embodiment 13:
Frozen meat block 100kg easily is configured as suitablely with machinery section 5 ℃ of degree of thawing, thaw, the thick 0.7cm of sliced meat rolls immediately and prolongs or push, and the sliced meat area is expanded 1.0 times, and sliced meat are inserted in the flavoring.Flavoring consists of: salt 3.0kg, sugared 6kg, soy sauce 2.5kg, 11% liquor 1.4kg, spiced flour 1.1kg, ginger juice 1.3kg, V
c30g, natrium nitrosum 7g, propane diols 6kg, contain lactic acid+sodium lactate mixed liquor 0.12kg, chilli powder 0.14kg, the Mi Quhong 10g of 30% lactic acid, add water 49kg mixing, sliced meat are mixed thoroughly in flavoring, soak 5 hours.Take out the back and in meat, add gelatin 26kg, mix thoroughly, to wherein adding the 7kg egg liquid, mix thoroughly again.Static again soaking into 3 hours spreads the sliced meat taking-up on mesh screen with the maximum area form.100 ℃ of bakings 35 minutes, taking-up is stirred, and continues to put into again and in 100 ℃ of baking 4h, takes out, in desinfection chamber cooling, packing.
Embodiment 14:
Frozen meat block 100kg easily is configured as suitablely with machinery section 5 ℃ of degree of thawing, thaw, the thick 0.5cm of sliced meat rolls immediately and prolongs or push, and the sliced meat area is expanded 1.5 times, and sliced meat are inserted in the flavoring.Flavoring consists of: salt 3.5kg, sugared 3kg, soy sauce 3.0kg, yellow rice wine 1.5kg, spiced flour 1.3kg, ginger juice 1.2kg, V
c40g, natrium nitrosum 8g, glycerine 5kg, contain lactic acid+sodium lactate mixed liquor 140g, chilli powder 0.1kg, the Mi Quhong 20g of 30% lactic acid, add water 46kg mixing, sliced meat are mixed thoroughly in flavoring, soak 6 hours.Take out the back and add albumen powder 24kg in meat, albumen powder consists of: peanut protein: bone meal=5: 10, mix thoroughly, and to wherein adding 6kg guar gum liquid, guar gum liquid consists of guar gum again: water=35: 100 (weight), mix thoroughly under 55 ℃.Static again soaking into 1 hour spreads the sliced meat taking-up on hole sizer with the maximum area form.95 ℃ of bakings 45 minutes, taking-up is stirred, and continues to put into again and in 95 ℃ of baking 3.5h, takes out, in desinfection chamber cooling, moisture regain 3h, packing.
Embodiment 15:
Frozen meat block 100kg easily is configured as suitablely with machinery section 5 ℃ of degree of thawing, thaw, the thick 0.6cm of sliced meat rolls immediately and prolongs or push, and the sliced meat area is expanded 1.4 times, and sliced meat are inserted in the flavoring.Flavoring consists of: salt 2.5kg, sugared 5kg, soy sauce 1.0kg, 11% liquor 1.8kg, spiced flour 1.1kg, ginger juice 0.7kg, V
c70g, natrium nitrosum 7g, propane diols 4kg, contain lactic acid+sodium lactate mixed liquor 0.13kg, chilli powder 0.1kg, the Mi Quhong 30g of 30% lactic acid, add water 45kg mixing, sliced meat are mixed thoroughly in flavoring, soak 9 hours.Take out the back and in meat, add soyabean protein powder 22kg, mix thoroughly, to wherein adding the 7kg egg liquid, mix thoroughly again.Static again soaking into 4 hours spreads the sliced meat taking-up on mesh screen with the maximum area form.100 ℃ of bakings 35 minutes, taking-up is stirred, and continues to put into again and in 100 ℃ of baking 4h, takes out, in desinfection chamber cooling, packing.
Embodiment 16:
Frozen meat block 100kg easily is configured as suitablely with machinery section 5 ℃ of degree of thawing, thaw, the thick 0.7cm of sliced meat rolls immediately and prolongs or push, and the sliced meat area is expanded 1.3 times, and sliced meat are inserted in the flavoring.Flavoring consists of: salt 3.0kg, sugared 4kg, soy sauce 1.5kg, yellow rice wine 1.9kg, spiced flour 1.2kg, ginger juice 1.1kg, V
c60g, natrium nitrosum 6g, glycerine 5kg, contain lactic acid+sodium lactate mixed liquor 60g, chilli powder 0.09kg, the Mi Quhong 40g of 30% lactic acid, add water 48kg mixing, sliced meat are mixed thoroughly in flavoring, soak 10 hours.Take out the back and add peanut protein 17kg in meat, mix thoroughly, to wherein adding 6kg xanthan glue, the xanthan glue consists of xanthans again: water=35: 100 (weight), mix thoroughly under 55 ℃.Static again soaking into half an hour spreads the sliced meat taking-up on hole sizer with the maximum area form.95 ℃ of bakings 45 minutes, taking-up is stirred, and continues to put into again and in 95 ℃ of baking 3.5h, takes out, in desinfection chamber cooling, moisture regain 3h, packing.
Claims (8)
1, a kind of production method of soft jerky is characterized in that:
Fresh meat is cut into slices by a, elder generation, squeezes to roll to expand to prolong to make 0.8-1.5 times of sliced meat area expansion, and sliced meat soak flavoring;
B, elder generation add albumen powder, mix thoroughly, add adhesive again, mix thoroughly, soak into;
C, sliced meat are spread on mesh screen in 95-100 ℃ of baking 30-45 minute down, stir, baking 3-4h is continued in the back, desinfection chamber cooling back packing.
2, the production method of a kind of soft jerky according to claim 1 is characterized in that the described flavoring of a operation is made of following raw materials in weight portion:
Propane diols 3-9 or glycerine 2-6 ginger juice 0.5-1.5 V
C0.03-0.07
Natrium nitrosum 0.005-0.01 flavouring 6.6-19
Lactic acid+sodium lactate mixed liquor the 0.05-0.2 that contains 30% (weight) lactic acid.
3, the production method of a kind of soft jerky according to claim 2 is characterized in that described flavouring comprises liquor 1-2, soy sauce 1-3, spiced flour 0.5-1.5, sugared 2-8 and the monosodium glutamate 0.1-0.5 of salt 2-4, yellow rice wine or 11%.
4, the production method of a kind of soft jerky according to claim 1 is characterized in that the bone meal of described albumen powder by animal albumen powder and/or plant protein powder and/or the glue of not boning, and addition is the 5-30 weight portion for the fresh meat of 100 weight portions.
5, the production method of a kind of soft jerky according to claim 4 is characterized in that described animal albumen powder and/or plant protein powder are selected from soybean protein, gelatin, casein, egg-white powder, peanut protein, wheat gluten.
6, the production method of a kind of soft jerky according to claim 1 is characterized in that described adhesive is gelatin solution and egg liquid.
7, the production method of a kind of soft jerky according to claim 6, it is characterized in that described gelatin solution is by water: gelatin=100: the 20-40 weight portion is formed, and addition is the 3-7 weight portion for the fresh meat of 100 weight portions.
8, the production method of a kind of soft jerky according to claim 6 is characterized in that described egg liquid can be egg white solution or the egg liquid that contains yolk, and addition is the 5-10 weight portion for the fresh meat of 100 weight portions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101043414A CN1307904C (en) | 2005-10-26 | 2005-10-26 | Method for producing soft jerky |
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| CNB2005101043414A CN1307904C (en) | 2005-10-26 | 2005-10-26 | Method for producing soft jerky |
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| CN1307904C true CN1307904C (en) | 2007-04-04 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101940329A (en) * | 2010-09-14 | 2011-01-12 | 福建鑫鑫獭兔有限公司 | Production process for recombined livestock and poultry meat product |
| CN102188007B (en) * | 2011-06-16 | 2012-07-04 | 甘肃农业大学 | Processing technology of composite dried beef having beef liver and tendon |
| CN103766837A (en) * | 2014-01-02 | 2014-05-07 | 马帅 | Barbecue additive |
| CN104026606A (en) * | 2014-06-20 | 2014-09-10 | 南京海鲸食品厂 | Beef stick and processing technology thereof |
| CN114711388A (en) * | 2022-03-30 | 2022-07-08 | 达州市宏隆肉类制品有限公司 | Dried beef and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060016A (en) * | 1991-08-15 | 1992-04-08 | 童世英 | Method for making hollow puffed protein fiber dried meat |
| US5158799A (en) * | 1990-08-13 | 1992-10-27 | Nestec S.A. | Process for the production of a dehydrated cooked meat |
| CN1181206A (en) * | 1996-10-31 | 1998-05-13 | 王新文 | Method for prepn. of spiced jerky |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5158799A (en) * | 1990-08-13 | 1992-10-27 | Nestec S.A. | Process for the production of a dehydrated cooked meat |
| CN1060016A (en) * | 1991-08-15 | 1992-04-08 | 童世英 | Method for making hollow puffed protein fiber dried meat |
| CN1181206A (en) * | 1996-10-31 | 1998-05-13 | 王新文 | Method for prepn. of spiced jerky |
Non-Patent Citations (1)
| Title |
|---|
| 《肉干加工工艺的改进》 罗通彪，《畜禽业》，第6期 2006 * |
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