Method for processing tenderized fried pork crisps

Abstract

The invention discloses a processing method for tenderization of dried meat slices. The method comprises the following steps: step 1, selecting flesh lump, and using mechanical tenderization equipment to cut off the muscle fiber of the flesh lump, thereby facilitating absorption of curing liquid and tenderization of meat texture; step 2, utilizing a slicing machine to cut the flesh lump into meat slices, and then placing the meat slices into a combination containing enzyme mixture for enzyme bio-tenderization and enzymolysis treatment; step 3, adding a chemical tenderization agent and supplementary materials into the meat slices obtained from step 2, and pickling at a low temperature; step 4, placing the pickled meat slices from step 3 into a vacuum rolling machine for vacuum rolling; step 5, using a mesh sieve to spread and sieve the rolled meat slices obtained from step 4, and then carrying out dehydration under temperature control procedures, and baking to produce the dried meat slices; and step 6, cooling, compressing, slicing, testing and packing the baked meat slices.

Description

technical field [0001] The invention relates to a meat product processing method, in particular to a tenderizing processing method of dried meat. Background technique [0002] Dried pork is a dry-cooked, thin-sliced ​​meat product made from pork by slicing, seasoning, marinating, sieving, drying, and roasting. It is a traditional delicacy in my country. It has high protein, low fat, and flavor Unique, rich aroma, endless aftertaste, easy to eat and so on. The jerky produced by traditional crafts has the following problems: hard taste, difficult to chew, poor palatability, long processing time, high loss of nutrients, and most of them are processed and produced by hand workshops, with small scale. The processing depends on personal experience and randomness. Strong, the quality of the product is also difficult to guarantee. The tenderness of dried meat has become a key technical issue restricting the development of dried meat industry. The most commonly used tenderization me...

AI Technical Summary

Problems solved by technology

The jerky produced by traditional crafts has the following problems: hard taste, difficult to chew, poor palatability, long processing time, high loss of nutrients, and most of them are processed and produced by hand workshops, with small scale. The processing depends on personal experience and randomness. Strong, the quality of the product is difficult to guarantee

The tenderness of dried meat has become a key technical issue restricting the development of dried meat industry. The most commonly used tenderization method is protease tenderization method, but this method is not suitable for controlling the degree of enzymatic hydrolysis in the production and processing of dried meat. As a result, the meat is decomposed into paste, and the juice is lost too much or not decomposed in place during the sieve and is not tender; the temperature of roasting dried meat is usually above 200°C. High temperature roasting will produce toxic and harmful substances, and the nutritional value will decrease. The product has the problems of easy oil production, low water content, hard taste and low yield

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