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Nutritious jerky containing microelements of calcium, ferrum, zinc and its processing method

A processing method and trace element technology, applied in the confectionary industry, confectionery, food preparation, etc., can solve the problems of lack of nutrition and health care, affecting normal health, and only considering the taste, so as to enhance the nutritional value, prevent children from rickety, taste Good results

Inactive Publication Date: 2005-09-07
陈旺根 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the ingredients of the existing dried meats are relatively single, and generally only processed and prepared from refined meat, and generally only consider the mouthfeel in the processing process, and do not add some trace elements necessary for the human body from the nutritional point of view of a reasonable diet.
It only has the function of a single food and lacks the function of nutrition and health care. Therefore, some trace elements are essential substances for human beings. The lack of them will affect the normal health of the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Containing the nutritional dried meat of trace element calcium, iron, zinc of the present invention, concrete processing process is as follows:

[0023] Choose lean pork 80kg, wash and slice;

[0024] Cut and then submerge, when submerging, dissolve 200g of calcium citrate, 8g of zinc lactate, and 10g of ferric sodium EDTA into the fish flavored dew seasoning or add water to mix; then put the sliced ​​meat into it, then add 8kg of sugar, 2kg of Salt and condiments can also be added according to the taste, and the raw materials can be mixed evenly by stirring fully. Generally, it can be soaked for 10-12 hours.

[0025] Then spread the pork slices that have been soaked into shape, and dry them in a drying room at a drying temperature of 50-80°C, and a drying time of 4-6 hours. After drying, they are baked. The temperature of the oven is best controlled at 200~220℃, the baking time is 1~3 minutes. The present invention can also add spicy seasoning, fish flavored sauce se...

Embodiment 2

[0027] The present invention makes beef jerky or beef grain according to said method, and its concrete processing process is as follows:

[0028] Choose beef 88kg washed and sliced ​​or cut into pieces;

[0029] Cut it and then submerge it. When submerging, dissolve 600g of calcium citrate, 12g of zinc gluconate, and 6g of ferric sodium EDTA into the seasoning of fish flavor dew; 1kg of salt, and spicy seasoning can also be added according to the taste, and the raw materials can be mixed evenly by stirring fully. Generally, it can be soaked for 10-12 hours. When soaking, an appropriate amount of wine can be added to remove the meat smell.

[0030] Then spread the beef slices or beef blocks that have been soaked into shape, and dry them in a drying room at a temperature of 50-80°C, and a drying time of 4-6 hours. After drying, they are baked. It is best to control it at 200-220°C, and the roasting time is 3-5 minutes. Generally, the roasting time of beef dices is relatively lo...

Embodiment 3

[0032] The present invention makes dried chicken according to the above method, and its concrete processing process is as follows:

[0033] Choose chicken 85kg washed and sliced ​​or cut into pieces;

[0034] Cut and then submerge. When submerging, dissolve 450g of calcium carbonate, 10g of zinc lactate, and 8g of sodium pyrophosphate into the water, then put the cut meat slices or pieces into it, and then add 7kg of sugar and 1kg of salt. According to the taste, add an appropriate amount of curry seasoning, stir well to make the raw materials mix evenly, it can be flooded for a few hours, spread out and shape, and dry in a drying room at a drying temperature of about 80°C, and the drying time is 4 to 5 hours. After it dries, bake it. The temperature of the oven is preferably controlled at 200-220° C., and the roasting time is 1-2 minutes. Then delicious chicken jerky can be prepared.

[0035] The present invention can also make mutton jerky and fish jerky according to the ab...

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PUM

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Abstract

Provided is nourishing jerky containing minor elements of Ca, Fe and Zn, and the preparation process, wherein the jerky comprises the following raw materials (by weight portion), fine meat 80-88%, sugar 6-8%, salt 1-2%, calcium 0.2-0.6%, zinc 0.008-0.012%, ferrum 0.006-0.01% and a small amount of condiment.

Description

technical field [0001] The invention relates to a nutritious dried meat and a processing method thereof, belonging to the field of meat product processing. Background technique [0002] At present, with the rapid development of my country's national economy, people pay more attention to health, and the demand for improving nutrition is increasing day by day. Supplementing calcium, zinc, and iron for the human body has become a topic of concern to the people, and nutritious foods are becoming more and more popular among consumers. However, the nutritional supplements currently on the market are mainly medicines and health products, and medicines generally have certain toxic and side effects, so they are not suitable for long-term consumption. Most of the health care products on the market are generally expensive, so they cannot be accepted by mass consumers, which limits the number of people who eat health care products. [0003] Dried meat is currently very popular among c...

Claims

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Application Information

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IPC IPC(8): A23G3/00A23L13/00A23L13/10A23L27/26A23L27/40
Inventor 陈旺根陆潮炜
Owner 陈旺根
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