阅读说明：本技术 一种风干肉制品的加工方法 (Processing method of air-dried meat product ) 是由 经莹 杨兴斌 吴福英 经桂林 于 2019-09-19 设计创作，主要内容包括：本发明属于食品加工技术领域,具体涉及一种风干肉制品的加工方法。包括如下步骤：原料的准备：取新鲜肉切条、洗净并控干水分,备用；辅料的准备：将腐乳汁、豆瓣辣酱、白糖、精盐、柠檬汁和料酒混合调匀后得到卤汁,备用；腌制和挂晾：将肉条浸泡于卤汁中,然后静置腌制,充分腌制后置于通风良好处挂晾；风干：将挂晾后的畜禽瘦肉条置于冷风干燥间,设置冷风干燥间温度为-10-0℃,使肉条干燥至条含水分28～30％,得到风干肉制品。本发明的制备方法简单,适合常年规模化生产。(The invention belongs to the technical field of food processing, and particularly relates to a processing method of air-dried meat products. The method comprises the following steps: preparation of raw materials: cutting fresh meat into strips, cleaning and draining for later use; preparing auxiliary materials: mixing fermented bean curd juice, thick broad-bean sauce, white sugar, refined salt, lemon juice and cooking wine uniformly to obtain marinade for later use; pickling and hanging and airing: soaking the meat strips in the marinade, standing for pickling, and placing the meat strips in a well-ventilated place for hanging and airing; air drying: and (3) placing the dried lean meat strips of the livestock and poultry in a cold air drying room, setting the temperature of the cold air drying room to be-10-0 ℃, and drying the meat strips until the water content of the strips is 28-30% to obtain the air-dried meat product. The preparation method is simple and suitable for perennial large-scale production.)

1. A processing method of air-dried meat products is characterized by comprising the following steps:

(1) preparation of raw materials: cutting fresh meat into strips, cleaning and draining for later use;

(2) preparing auxiliary materials: mixing fermented bean curd juice, thick broad-bean sauce, white sugar, refined salt, lemon juice and cooking wine uniformly to obtain marinade for later use;

(3) pickling and hanging and airing: soaking the meat strips obtained in the step (1) in the marinade, standing for pickling, and placing the meat strips in a well-ventilated place for hanging and airing after full pickling;

(4) air drying: and (3) placing the dried lean meat strips of the livestock and poultry in a cold air drying room, setting the temperature of the cold air drying room to be-10-0 ℃, and drying the meat strips until the water content of the strips is 28-30% to obtain the air-dried meat product.

2. The method of claim 1, wherein the fresh meat is lean meat of livestock and poultry.

3. The processing method of the air-dried meat product as claimed in claim 1, wherein the mass ratio of the preserved beancurd juice, the thick broad-bean chilli sauce, the white sugar, the refined salt, the lemon juice and the cooking wine is 1: 4-5: 6:8-10:5:5.

4. The method as claimed in claim 1, wherein the standing for salting is carried out for 1-2 days.

5. The method of claim 1, wherein the cold air drying chamber temperature is between-4 ℃ and 0 ℃.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a processing method of air-dried meat products.

Background

Air-dried meat is a very distinctive food commonly found in the northwest regions of Tibet and inner Mongolia. The traditional preparation method of the air-dried meat product is that at the end of each year in a season with lower temperature, when the temperature is below zero, the Tibetan and the grassland herdsmen cut beef and mutton into small strips, hang the small strips in the shade and air-dry the small strips naturally, and eat the small strips in the second or third month of the next year. After air drying, the meat is crisp and has unique taste. The air-dried meat product has the advantages of unique taste, natural flavor of livestock meat, convenient processing, storage and transportation, rich nutrition and the like. Slaughtering meat livestock, immediately cutting lean meat, cutting into long strips, and hanging outdoors for natural air drying. The traditional manufacturing method has the problems that: the processing can be carried out only in low-temperature seasons, and the large-scale processing throughout the year cannot be carried out.

Disclosure of Invention

Aiming at the defects of the prior art, the invention provides the processing method of the air-dried meat product, and the preparation method is simple and is suitable for large-scale production throughout the year.

In order to achieve the purpose, the invention is realized by the following technical scheme:

a processing method of air-dried meat products comprises the following steps:

(1) preparation of raw materials: cutting fresh meat into strips, cleaning and draining for later use;

(2) preparing auxiliary materials: mixing fermented bean curd juice, thick broad-bean sauce, white sugar, refined salt, lemon juice and cooking wine uniformly to obtain marinade for later use;

(3) pickling and hanging and airing: soaking the meat strips obtained in the step (1) in the marinade, standing for pickling, and placing the meat strips in a well-ventilated place for hanging and airing after full pickling;

(4) air drying: and (3) placing the dried lean meat strips of the livestock and poultry in a cold air drying room, setting the temperature of the cold air drying room to be-10-0 ℃, and drying the meat strips until the water content of the strips is 28-30% to obtain the air-dried meat product.

Preferably, the fresh meat is lean meat of livestock and poultry.

Preferably, the mass ratio of the preserved beancurd juice, the thick broad-bean sauce, the white sugar, the refined salt, the lemon juice and the cooking wine is 1: 4-5: 6:8-10:5:5.

Preferably, the standing pickling is performed for 1 to 2 days.

Preferably, the temperature of the cold air drying room is-4-0 ℃.

Compared with the prior art, the invention has the following beneficial effects:

the preparation method is simple and suitable for perennial large-scale production.

Detailed Description

The present invention will be described in further detail with reference to the following embodiments. It will be understood by those skilled in the art that the following examples are illustrative of the present invention only and should not be taken as limiting the scope of the invention. The specific techniques or conditions are not indicated in the examples, and the techniques or conditions described in the literature in the art are performed in accordance with the instructions. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.