Fruit flavor jerky processing method

Abstract

The invention provides a processing method for fruit-taste dried meat. According to the processing method, full-nature raw materials are used, and meat is mixed with dried fruit paste, liquor, soy sauce, sugar and the like to produce a novel product which has a natural color, a prominent aromatic sweet taste, a good mouth feel and a unique flavor; any additive is not added, the credit is safe and convenient, the guarantee period is long and the selling radius is wide; the product does not need to be re-boiled and the process is simple and easy to control; the industrial production can be carried out and the requirements of diversified and individualized crowds with different tastes can be met; meanwhile, the dried meat product is endowed with one type of aroma and fruit sweetness and the nutrition is comprehensive and reasonable. The guarantee period of the product can be up to more than one year.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method for fruity jerky. Background technique [0002] Jerky is a delicious, convenient, storage-resistant snack food that is loved by consumers. For a long time, except for the different packaging, the taste and flavor of dried meat are mainly spicy, spiced, barbecue, curry, cumin, pickled pepper and other salty flavors. Preservatives and nitrite are added to the product (nitrite reacts with gastric acid and secondary amines of protein decomposition products to form nitrosamines with strong carcinogenic effects, mainly causing esophageal cancer, gastric cancer, liver cancer and colorectal cancer), and the product needs to be precooked and Re-boiling boils the brine dry (to collect the juice). If the heat is not well controlled, the meat will be burnt, which will affect the color, flavor and quality of the product, and the process is cumbersome and difficult...

AI Technical Summary

Problems solved by technology

For a long time, except for the different packaging, the taste and flavor of dried meat are mainly spicy, spiced, barbecue, curry, cumin, pickled pepper and other salty flavors. Preservatives and nitrite are added to the product (nitrite reacts with gastric acid and secondary amines of protein decomposition products to form nitrosamines with strong carcinogenic effects, mainly causing esophageal cancer, gastric cancer, liver cancer and colorectal cancer), and the product needs to be precooked and Reboiling boils the brine to dryness (to collect the juice). If the heat is not well controlled, the meat will be burnt, which will affect the color, flavor and quality of the product, and the process is cumbersome and difficult to control.

At present, the report on fruity jerky and the invention patent with the publication number CN101248885A introduce a kind of fruity beef jerky and its preparation method, all of which are produced by squeezing fresh fruit with high water content. I follow the report and the patented method Trial production, it is considered that the product has a weak fruity taste, the fruity aroma is not obvious, not prominent, lacks the flavor and characteristics that the fruity aroma should have, the product has a short shelf life, the sales radius is narrow, and industrial production cannot be achieved.

The old jerky products cannot meet people's demands for product diversification and individualization in terms of psychology, taste, safety, and product diversification and individualization.