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Method for processing recombined dried meat

A processing method and technology of recombined meat, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of lack of compound use of enzymatic modification technology, and achieve the effect of low hardness, bright color and soft taste

Inactive Publication Date: 2011-06-01
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no processing technology that divides raw meat into two steps, that is, one part of cooked meat and another part of uncooked meat for texture reorganization, and there is even a lack of reports on the combined use of tenderization and cross-linking enzymatic modification technology in this processing

Method used

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  • Method for processing recombined dried meat

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A processing method for recombined jerky, comprising the steps of:

[0019] (1) Raw materials: Remove the fat and dirt on the surface of the fresh meat, wash it, drain it, and cut it into similar sizes, each piece is about 0.5-1kg;

[0020] (2) Tenderization treatment of bromelain: according to the amount of 0.46 mg / g meat sample, weigh bromelain (specific activity unit: 1200 μ / g) and dilute it into a bromelain solution, and inject it at different parts of the meat. Roll and knead for 10 minutes, and react at 40°C for 1.5 hours until the enzyme fully reacts.

[0021] (3) Pickling: Weigh various ingredients according to the pickling formula, wherein the seasoning is: per kilogram of beef, the pickling formula is: 45g white sugar, 8g white wine, 1g each of pepper, fennel, and licorice, and 1.6g of aniseed (star anise) , cinnamon 2g, orange peel 10g, ginger 5g, the amount of salt added is 1.5g / 100g beef:

[0022] Grind the ingredients into powder and boil with water for ...

Embodiment 2

[0031] A processing method for recombined jerky, comprising the steps of:

[0032] (1) Raw materials: Remove the fat and dirt on the surface of the thawed meat, wash it, drain it, and cut it into similar sizes, each piece is about 0.5-1kg.

[0033] (2) Tenderization treatment of bromelain: according to the amount of 0.46 mg / g meat sample, weigh bromelain (specific activity unit: 1200 μ / g) and dilute it into a bromelain solution, and inject it at different parts of the meat. Roll and knead for 20 minutes, and react at 40°C for 1.5 hours until the enzyme fully reacts.

[0034] (3) Pickling: Weigh various ingredients according to the pickling formula, grind the ingredients into powder and boil with water for 1 hour to obtain a pickling solution. Marinate the enzyme-treated beef cubes with a pickling solution for 12 hours at 2-4°C to taste.

[0035] (4) Mixing and forming: Drain the marinated beef and divide it into two parts. One part is steamed and matured and chopped into mea...

Embodiment 3

[0038] A processing method for recombined jerky, comprising the steps of:

[0039] (1) Raw materials: Remove the fat and dirt on the surface of the fresh meat, wash it, drain it, and cut it into similar sizes, each piece is about 0.5-1kg.

[0040] (2) Tenderization treatment of bromelain: according to the amount of 0.46 mg / g meat sample, weigh bromelain (specific activity unit: 1200 μ / g) and dilute it into a bromelain solution, and inject it at different parts of the meat. Roll and knead for 20 minutes, and react at 40°C for 1.5 hours until the enzyme fully reacts.

[0041] (3) Pickling: Weigh various ingredients according to the pickling formula, wherein the seasoning is: per kilogram of beef, the pickling formula is: 90g soy sauce, 45g white sugar, 8g white wine, 1g each of pepper, fennel, licorice, aniseed (star anise ) 1.6g, cinnamon 2g, clove 0.6g, orange peel 10g, ginger 5g. Wherein the added amount of salt is 1.5g / 100g. Grind the ingredients into powder and boil with w...

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Abstract

The invention discloses a manufacture method of recombinant dried beef. The method comprises the following steps: green beef or thawed beef is selected; regarding the beef sample quantity of 0.46mg / g as a reference, bromelain is weighed (specific activity unit: 1200Mu / g ) and diluted into bromelain solution, and then is injected into different parts of the beef; after being rolled and rubbed for 10 to 20 minutes, the beef reacts at the temperature of 40 DEG C for 1.5 hours; the beef is prickled; the prickled beef is dewatered and divided into two parts; one part is steamed and boiled until maturity, and cut and blended as beef grains; the other part of the green beef is dewatered and cut and blended as beef emulsion; the boiled and cut and blended beef grains and the green beef emulsion are evenly mixed; the proportion of the beef grains and the beef emulsion is 0.5-2: 1; TG enzyme is added to the beef by 2-10mg / g; the cooked and the fresh beef are jointed and shaped under the condition that the TG enzyme and the pressure are 1.5-3 N / cm<2>; and then the beef is steamed and boiled, roasted and packaged. The dried beef has the advantages of soft mouth feel, low hardness and bright color and luster.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a processing method of recombined jerky. Background technique [0002] Dried meat has developed rapidly in recent years. The existing jerky food has defects such as irregular product shape, which affects large-scale production; product texture is hard, not suitable for young and old consumers; nutritional ingredients are easily lost during processing. As a result, good consistency cannot be obtained from the aspects of product appearance, hardness, viscosity, cohesion, elasticity, adhesiveness, brittleness, chewiness and adhesiveness, which seriously affects the production capacity and hygienic quality of such products. The key link to solve such defects is to restructure the texture on the basis of the new tenderization technology, and use modern mechanical forming combination equipment to completely standardize the appearance of the product, realize mechanization of p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/311A23L13/10
Inventor 朱秋劲姚茂涛
Owner GUIZHOU UNIV
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