Mashed garlic dried meat and production method thereof

Abstract

The present invention discloses a mashed garlic dried meat and a production method thereof. The mashed garlic dried meat is produced by mixing livestock or poultry meat strips (or blocks) with garlic juice and processed by means of high pressure treatment, vacuum rolling and coloring. The production method combines garlic with the livestock or poultry meat to product dried meat, provides the products with functions of preventing cancer, sterilizing and the like, achieves deodorization effect without adding a lot of seasoning materials in the production process because of the strong smell of the garlic. The production method helps to reduce production cost and make the products have better flavor. In addition, the sterilizing efficacy of the garlic can enhance the storage stability of the products, thereby making the products be easily preserved. Furthermore, the production method uses a composite color former instead of an original nitrite color former to improve the color of the products, thereby improving the quality of the food safety of the products.

Description

technical field [0001] The invention relates to a dried meat product and a manufacturing method thereof, in particular to a garlic-melted dried meat and a manufacturing method thereof. Background technique [0002] Dried meat products are one of the leisure meat products that are widely loved by consumers. The livestock and poultry meat used to make jerky includes beef, mutton, pork, rabbit meat, etc. Due to the differences in the properties of the raw materials used, there are many defects in the processing of jerky, such as heavy meat odor and unsightly color. In order to change these defects, jerky processing enterprises generally cover the natural fishy smell of meat by increasing the amount of seasoning used. In order to make dried meat products show a good color, some companies often use nitrite to color the livestock and poultry meat. These operations all can reduce the local flavor and sensory quality of product to a certain extent. [0003] A large number of seas...

AI Technical Summary

Problems solved by technology

[0003] A large amount of seasoning is used, although it has a certain effect on covering the fishy smell of livestock and poultry meat, but it also reduces the natural flavor of livestock and poultry meat

At the same time, due to the extensive use of seasonings, consumers' sense of taste will be blunted and they will become less and less sensitive to seasonings, which will not only damage the health of consumers, but also increase the production cost of products.

Using nitrite for color development, because high temperature baking will cause partial failure of nitrous acid, so the color development effect is limited, and there are food safety risks if excessive consumption or improper addition of nitrite