Okra flavored partridge dried meat slice and manufacturing method thereof
A production method and technology of partridge meat are applied in the field of food processing to achieve the effects of simple production process, unique flavor and convenient eating
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Embodiment 1
[0027] Embodiment 1, a kind of okra-flavor dried partridge meat and its preparation method, adopts the following steps:
[0028] A. Okra pretreatment: Take fresh okra with complete skin, put it into the sink, wash it with running water, remove the stems, cut it into 0.5-1 cm pieces by a shredder, add 0.3% okra pieces Cellulase, 0.5% hemicellulase, 0.4% pectinase, heated to 38-42°C, kept for 50 minutes, and then put into a beater equipped with a 100-mesh screen for beating to obtain enzymatic okra puree ;
[0029] B. Partridge pretreatment: Take artificially bred partridges, remove feathers, internal organs, heads, buttocks and other impurities, clean them, put them into a deboning machine for deboning, and then put them into a beater equipped with an 80-mesh screen for beating. Prepare partridge meat paste;
[0030] C. Seasoning and marinating: put the partridge meat paste into a stainless steel container, add 1% salt, 2% cooking wine, 0.6% black pepper, 0.8% fine sugar, 5...
Embodiment 2
[0039]Embodiment 2, a kind of okra-flavored dried partridge meat and its preparation method, adopts the following steps:
[0040] A. Okra pretreatment: Take fresh okra with complete skin, put it into the sink, wash it with running water, remove the stems, cut it into 0.5-1 cm pieces with a shredder, add 0.4% okra pieces Cellulase, 0.3% hemicellulase, 0.4% pectinase, heated to 38-42°C, kept for 50 minutes, and then put into a beater equipped with a 100-mesh screen for beating to obtain enzymatic okra puree ;
[0041] B. Partridge pretreatment: Take artificially bred partridges, remove feathers, internal organs, heads, buttocks and other impurities, clean them, put them into a deboning machine for deboning, and then put them into a beater equipped with an 80-mesh screen for beating. Prepare partridge meat paste;
[0042] C. Seasoning and marinating: put the partridge meat paste into a stainless steel container, add 1.2% salt, 1.5% cooking wine, 0..8% black pepper, 1% fine su...
Embodiment 3
[0058] Embodiment 3, a kind of okra-flavored dried partridge meat and its preparation method, adopts the following steps:
[0059] A. Okra pretreatment: Take fresh okra with complete skin, put it into the sink, wash it with running water, remove the stems, cut it into 0.5-1 cm pieces with a shredder, add 0.4% okra pieces Cellulase, 0.3% hemicellulase, 0.2% pectinase, heated to 38-42°C, kept for 45 minutes, and then put into a beater equipped with a 100-mesh screen for beating to obtain enzymatic okra puree ;
[0060] B. Partridge pretreatment: Take artificially bred partridges, remove feathers, internal organs, heads, buttocks and other impurities, clean them, put them into a deboning machine for deboning, and then put them into a beater equipped with an 80-mesh screen for beating. Prepare partridge meat paste;
[0061] C. Seasoning and marinating: put the partridge meat paste into a stainless steel container, add 1% salt, 1.5% cooking wine, 0.6% black pepper, 0.8% fine su...
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