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Preparation method of betel-nut-flavor jerky

A production method and betel nut technology are applied in the field of jerky, can solve the problem of low processing value-added benefits and the like, and achieve the effect of being beneficial to hygiene

Inactive Publication Date: 2014-01-15
HUNAN AGRICULTURAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Minced livestock meat is small pieces of meat produced during the division or processing of livestock carcasses. It is generally used to make minced meat products, and the value-added benefits of processing are relatively low.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1 betel nut flavor beef jerky

[0016] Take minced beef, add 5.5% betel nut extract, 1% salt, 0.1‰ nitrite, 2‰ compound phosphate, 2.5% white sugar, 7.5‰ orange oil essence, 8‰ mint essence and 4.5‰ sweet orange powder essence, mix them well, and knead them in a vacuum tumbler for 3 hours at 4°C, then marinate them for 10 hours, then put the marinated minced beef Dry at 60°C for 60 minutes, then heat up to 80°C and bake for 80 minutes. Finally, the betel nut brine (the betel nut brine consists of 8% calcium hydroxide, 25% maltose, 25% white sugar, 0.5% gelatin, 0.8% orange oil flavor, Composed of 0.2% mint essence and 40.5% water) evenly brush the surface of the dried meat with a brush, and let it dry naturally at room temperature.

Embodiment 2

[0017] Embodiment 2 betel nut flavor dried pork

[0018] Take minced pork, add 7% betel nut extract, 3% salt, 0.14‰ nitrite, 5‰ compound phosphate, 4% white sugar, 9‰ orange oil essence, 10‰ mint essence and 6‰ sweet orange powder essence, mix them well, and knead them intermittently in a vacuum tumbler for 5 hours at 4°C, then marinate them for 15 hours, then put the marinated minced pork Dry at 70°C for 40 minutes, then heat up to 90°C and bake for 50 minutes. Finally, the betel nut brine (areca nut brine consists of 14% calcium hydroxide, 35% maltose, 20% white sugar, 1.5% gelatin, 0.2% orange oil essence, Composed of 0.8% mint essence and 28.5% water) evenly brush the surface of the dried meat with a brush, and let it dry naturally at room temperature.

Embodiment 3

[0019] Embodiment 3 betel nut flavor jerky

[0020] Take minced mutton, add 6% betel nut extract, 2% salt, 0.12‰ nitrite, 3‰ compound phosphate, 3% white sugar, 8‰ orange oil essence, 9‰ mint essence and 5‰ sweet orange powder essence, mix them evenly, and knead them intermittently in a vacuum tumbler for 4 hours at 4°C, then marinate them for 12 hours, then put the marinated minced lamb Dry at 65°C for 50 minutes, then heat up to 85°C and bake for 70 minutes. Finally, the betel nut brine (areca nut brine consists of 12% calcium hydroxide, 30% maltose, 22% white sugar, 1.0% gelatin, 0.6% orange oil flavor, Composed of 0.6% mint essence and 33.8% water) evenly brush the surface of the dried meat with a brush, and let it dry naturally at room temperature.

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PUM

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Abstract

The invention relates to a preparation method of a betel-nut-flavor jerky. The method is characterized in that fragmentary livestock meat is adopted as a raw material, uniformly tumbled with seasonings such as a betel nut extract at low temperature and pickled, then dried and baked to obtain meat blocks, and betel nut bittern is applied to the surface of the meat blocks using a brush, and the meat block is naturally dried. According to the invention, a jerky production process and a betel nut production process are combined to produce the series betel-nut-flavor jerky, not only can the flavor types of jerky be enriched, but also no residue is left after the betel-nut-flavor jerky is eaten, no environment pollution occurs, and the jerky is an ideal betel nut substitute food.

Description

technical field [0001] The invention relates to jerky, in particular to jerky with betel nut flavor and a preparation method thereof. Background technique [0002] Betel nut and jerky are two traditional snack foods. Betel nut has the effect of refreshing and refreshing the mind. Jerky is nutritious, chewable, rich in flavor and easy to carry. These two foods are very popular among consumers. [0003] However, betel nut fiber is thick and alkaline, and long-term consumption will cause serious damage to the oral cavity. At the same time, after chewing betel nut, the betel nut dregs left behind will affect environmental hygiene and have potential food unsafe factors. The betel nut extract is a new type of plant extract, which not only has the typical flavor of areca nut but also has a high enough concentration of related components. Betel nut extract is currently mainly used for medicinal purposes, and not many are used for food processing. [0004] Minced livestock meat is ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/317A23L1/314A23L13/60A23L13/40
Inventor 夏延斌龙谭张良龙王毅
Owner HUNAN AGRICULTURAL UNIV
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