Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Manufacture method of smell-free dried venison

A production method and technology of venison jerky, which are applied to the functions of food ingredients, food ingredients as taste improvers, climate change adaptation, etc., can solve the problems of not meeting the eating conditions, and achieve the improvement of food taste, good taste, and flavor unique effect

Pending Publication Date: 2020-06-05
中科花鹿农业发展有限公司
View PDF8 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The above two patents follow the process of cooking after dehydration, and dehydration and cooking can only remove the fishy smell on the surface of the venison, but the venison on the inner layer still has a relatively strong smell. If the venison is cut into very small Therefore, how to completely remove the fishy smell of venison and improve its taste is a technical problem that needs to be solved at present

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Manufacture method of smell-free dried venison
  • Manufacture method of smell-free dried venison

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] This embodiment provides a method for making dried venison without fishy smell, comprising the following steps:

[0029] S1: Pretreatment: Wash the fresh venison, soak it in clean water, and then take it out and cut it into pieces;

[0030] S2: Frying: Put the diced venison into a dry pan and stir-fry without oil during the process. Stir-fry until the venison shrinks and the edges of the venison are slightly burnt yellow, then pour it out and wait for it to cool ;

[0031] S3: Prepare materials: prepare appropriate amount of pepper and ginger, chop the ginger into a puree, and mix it with the pepper to obtain a mixture;

[0032] S4: Feeding: cutting several incisions on the surface of the venison obtained in step S2, and filling the incisions with an appropriate amount of mixture obtained in step S3;

[0033] S5: Stir-frying and steaming: put a small amount of oil in the pot, put the venison prepared in step S4 into the pot and continue to stir-fry, add oil while fryi...

Embodiment 2

[0038] This embodiment is further optimized on the basis of embodiment 1. Specifically, in step S1, the soaking time of fresh venison is 1 h, and the thickness of the cut pieces is 3 cm.

[0039] In step S5, the deodorizing auxiliary materials include the following materials by weight percentage: 20 parts of pepper, 5 parts of Chinese prickly ash, 20 parts of fennel, 10 parts of hawthorn, 10 parts of tangerine peel, 10 parts of angelica, 5 parts of licorice, 30 parts of star anise, salt 40 parts, white sugar 30 parts.

[0040] In step S5, the cooking time is 40 minutes.

[0041] In step S6, the flavoring auxiliary materials include the following materials by weight percentage: 25 parts of tomatoes, 15 parts of millet pepper, 5 parts of salt, 10 parts of ginger, 2 parts of Chinese prickly ash, 10 parts of garlic cloves, and 30 parts of water.

[0042] In step S6, the venison puree is marinated for 6 days.

[0043] In step S7, the drying temperature is 50° C., and the drying t...

Embodiment 3

[0046] This embodiment is further optimized on the basis of embodiment 1. Specifically, in step S1, the soaking time of fresh venison is 1.5 h, and the thickness of the cut pieces is 4 cm.

[0047] In step S5, the deodorizing auxiliary materials include the following materials by weight percentage: 22 parts of pepper, 7 parts of Chinese prickly ash, 25 parts of fennel, 12 parts of hawthorn, 12 parts of tangerine peel, 13 parts of angelica, 7 parts of licorice, 35 parts of star anise, salt 50 parts, white sugar 34 parts.

[0048] In step S5, the cooking time is 45 minutes.

[0049] In step S6, the flavoring auxiliary materials include the following materials by weight percentage: 27 parts of tomatoes, 18 parts of millet pepper, 8 parts of salt, 12 parts of ginger, 3 parts of Chinese prickly ash, 11 parts of garlic cloves, and 38 parts of water.

[0050] In step S6, the venison puree is marinated for 8 days.

[0051] In step S7, the drying temperature is 60° C., and the drying...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention provides a manufacture method of smell-free dried venison and relates to the technical field of meat food processing. The manufacture method comprises the following steps: pretreatment, stir-frying, material preparing, material filling, back-stir-frying and cooking, marinating and finished product obtaining. The manufacture method changes a traditional dehydration and cookingprocess steps, also minces venison into paste, enables the venison to fully contact with flavoring auxiliary materials which can completely cover a small part of smell of the venison paste, finally conducts drying, pressing and strip cutting, can completely remove the smell of the prepared dried venison and improves eating mouthfeel.

Description

technical field [0001] The invention relates to the technical field of meat food processing, in particular to a method for preparing dried venison without fishy smell. Background technique [0002] Venison is a high-grade game with tender meat, delicious taste, more lean meat and less connective tissue. It can be cooked in a variety of dishes. Venison is rich in protein, fat, inorganic salt, sugar and a certain amount of vitamins, and is easy to be digested and absorbed by the human body. Venison has the characteristics of high protein, low fat, and very low cholesterol. It contains a variety of active substances, which have a good regulating effect on the blood circulation system and nervous system of the human body. [0003] Although venison has a high crude protein and crude fat content, it has a bitter taste. Its inherent bitterness and bloody smell are difficult to reduce or remove the peculiar smell easily by adding seasoning during cooking like cattle, sheep, fish, a...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L5/20A23L33/00
CPCA23L13/10A23L13/428A23L13/72A23L5/21A23L33/00A23V2002/00A23V2200/14A23V2200/30Y02A40/90
Inventor 陈京孟付周陈欣
Owner 中科花鹿农业发展有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com