Processing method of air-dried meat products

A processing method and technology of meat products, applied in climate change adaptation, food science, etc., can solve problems such as inability to process large-scale all year round, and achieve the effect of simple preparation method

Inactive Publication Date: 2019-12-31
南京欧旺食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The problem with the traditional production method is that it can only be processed in the low temperature season, and cannot be processed on a large scale all year round.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for processing air-dried meat products, comprising the steps of:

[0019] (1) Preparation of raw materials: take fresh beef lean meat, cut into strips, wash and control the moisture, set aside;

[0020] (2) Preparation of auxiliary materials: mix fermented bean curd juice, watercress hot sauce, sugar, refined salt, lemon juice and cooking wine to obtain marinade and set aside;

[0021] (3) Marinate and hang to dry: Soak the meat strips obtained in step (1) in the marinade, then let it stand to marinate for 1 day, after fully marinating, place it in a well-ventilated place to hang to dry;

[0022] (4) Air-drying: place the lean meat strips after hanging to air in a cold air drying room, set the temperature in the cold air drying room to be -10-0°C, and dry the meat strips until the strips contain 28% to 30% of moisture to obtain air-dried meat products .

[0023] Wherein, the mass ratio of fermented bean curd juice, bean paste, sugar, refined salt, lemon juice...

Embodiment 2

[0025] A method for processing air-dried meat products, comprising the steps of:

[0026] (1) Preparation of raw materials: take fresh lean pork and cut into strips, wash and dry the water, and set aside;

[0027] (2) Preparation of auxiliary materials: mix fermented bean curd juice, watercress hot sauce, sugar, refined salt, lemon juice and cooking wine to obtain marinade and set aside;

[0028] (3) Marinate and hang to dry: Soak the meat strips obtained in step (1) in the marinade, then let it stand to marinate for 2 days, after fully marinating, place it in a well-ventilated place to hang to dry;

[0029] (4) Air-drying: place the lean meat strips after hanging to air in a cold air drying room, set the temperature in the cold air drying room to be -4-0°C, and dry the meat strips until the strips contain 28-30% of moisture to obtain air-dried meat products .

[0030] Wherein, the mass ratio of fermented bean curd juice, watercress hot sauce, sugar, refined salt, lemon juic...

Embodiment 3

[0032] A method for processing air-dried meat products, comprising the steps of:

[0033] (1) Preparation of raw materials: take fresh meat, cut into strips, wash and control the moisture, and set aside;

[0034] (2) Preparation of auxiliary materials: mix fermented bean curd juice, watercress hot sauce, sugar, refined salt, lemon juice and cooking wine to obtain marinade and set aside;

[0035] (3) Pickling and hanging to dry: Soak the meat strips obtained in step (1) in the marinade, then let it stand to marinate for 1.5 days, after fully marinating, put it in a well-ventilated place to hang to dry;

[0036] (4) Air-drying: place the lean meat strips after hanging to air in a cold air drying room, set the temperature in the cold air drying room to be -10-0°C, and dry the meat strips until the strips contain 28% to 30% of moisture to obtain air-dried meat products .

[0037] Wherein, the mass ratio of fermented bean curd juice, bean paste, white sugar, refined salt, lemon j...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and specifically relates to a processing method of air-dried meat products. The method comprises: preparation of raw materials: cuttingfresh meat into strips, washing the meat strips and draining the water for stand by; preparation of auxiliary materials: mixing and blending fermented beancurd sauce, spicy bean sauce, white sugar, refined salt, lemon juice and cooking wine to obtain a marinade for stand by; marinating and hanging: soaking the meat strips in the marinade, then conducting static marinating, and hanging the meat strips in a well-ventilated place after fully marinated; air-drying: placing the lean meat strips of livestock and poultry after hanged in a cold-air drying room, setting temperature of -10 DEG C - 0 DEGC in the cold-air drying room, drying the meat strips to a moisture content of 28-30%, and obtaining air-dried meat products. The preparation method of the present invention is simple and suitable for large-scale production all year round.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of air-dried meat products. Background technique [0002] Air-dried meat is a very distinctive food commonly found in Tibet and Northwest Inner Mongolia. The traditional method of making air-dried meat products is in the season when the temperature is low. At the end of each year, when the temperature is below zero, the Tibetans and the herdsmen on the grassland cut the beef and mutton into small strips, hang them in the shade, and let them cool naturally. Air-dried, it can be eaten in February or March of the next year. After drying, the meat is crunchy and has a unique taste. Air-dried meat products have the advantages of unique taste, maintaining the natural flavor of livestock meat, convenient processing, storage and transportation, and rich nutrition. Immediately after the meat animals are slaughtered, the lean meat is cut off, cut ...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70
CPCA23L13/10A23L13/428A23L13/72A23L13/76Y02A40/90
Inventor 经莹杨兴斌吴福英经桂林
Owner 南京欧旺食品科技有限公司
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