TWI876575B - How to prepare black garlic meat jerky - Google Patents

Abstract

A method for preparing black garlic meat jerky, the raw materials include granular raw meat, and the ingredients include dry powdered phosphate, natural spices, sugar, salt, soy sauce, and black garlic paste. The ingredients are mixed with the raw meat, and the meat jerky is made through the steps of refrigeration, freezing, demoulding, cutting, drying, cooling, and baking.

Description

Method for preparing black garlic jerky

The present invention belongs to the field of food technology, and specifically relates to a method for preparing jerky with composite ingredients.

Jerky products have a long history and are a traditional convenience food. They are highly nutritious and easy to carry, making them popular among consumers. "Jerky" is a general term that refers to cooked meat products made from lean meat of livestock and poultry that are baked and ready to eat.

The traditional method of making meat jerky is to crush the raw meat, mix it with hydrophilic colloid, add seasonings, mold it and/or cut it into pieces, and then dry it. The main ingredients of traditional meat jerky are fresh lean meat and seasonings (sugar, salt, soy sauce, spices). If there are no other additives, the taste is dry and hard, the meat fibers are coarse, and it is difficult to chew and digest. In order to improve the taste of meat jerky and make it chewy and juicy, many qualified food-grade additives are added during the production process, including food coloring, quality improvers, preservatives, antioxidants, emulsifiers, water retaining agents, etc. However, too many additives will make the meat jerky lose its original taste, and the probability of consumers suffering from allergies or gastrointestinal discomfort after eating it will also increase.

The present invention proposes a method for preparing jerky by compounding raw meat with black garlic paste.

Technical features of the invention:

A raw material for preparing black garlic meat jerky, including: 100% by weight of granular raw material meat; ingredients including 0.2-0.3% by weight of dry powdered phosphate, 0.5% by weight of natural spices, 0.5-3% by weight of sugar, 2-3% by weight of salt, 10-15% by weight of soy sauce, and 20-30% by weight of black garlic paste; the weight of the ingredients is calculated corresponding to the raw meat.

The present invention discloses a method for preparing black garlic jerky, comprising:

Step 1, raw meat preparation: mince the raw meat of poultry and livestock into meat pellets with a diameter of about 8mm-10mm;

Step 2, stirring and dispersing: Break up the raw meat to prevent it from clumping;

Step 3, stirring and mixing phosphate: adding dry powdered phosphate to the stirred raw meat;

Step 4, stir and mix spices: add natural spices to the stirred raw meat;

Step 5, stir and mix seasonings and black garlic paste: add sugar, salt, soy sauce, and black garlic paste to the stirred raw materials, and stir to evenly mix the various seasonings and black garlic paste into the raw meat;

Step 6, refrigerate and let stand: allow the raw meat to be fully soaked with spices, seasonings and black garlic paste;

Step 7, put into mold and freeze to set the shape: Pour the raw meat from step 6 into the mold and freeze to set the shape of the raw meat;

Step 8, demoulding and cutting: remove the frozen raw meat from the mold and cut it into blocks or slices;

Step nine, drying: Dry the block or slice raw meat to remove moisture to a moisture content of 3-5%;

Step 10, cooling: The dried block or slice raw meat is cooled in a cooling room;

Step 11, baking: The block or slice raw meat from step 10 is baked in an oven to become the finished jerky product.

The jerky meat prepared according to the above-mentioned preparation method of the present invention is characterized in that the jerky meat contains black garlic paste.

The efficacy of this invention:

In the production process, black garlic paste is used as the active enzyme of the raw meat. The process conditions are controlled artificially to maintain the enzyme activity of the black garlic paste, which promotes the fermentation of the raw meat, decomposition of protein, softening and dense bonding of meat fibers. The enzymes and probiotics in the black garlic paste make the jerky tissue swollen, dense, delicate, elastic and water-retaining. The quality of the jerky tends to be delicate and exudes the aroma of wine. The wrinkles on the surface of the jerky caused by baking are reduced, which improves the product's sales appearance. The active beneficial bacteria produced by the enzyme activity of the black garlic paste inhibit the growth of bad bacteria and extend the shelf life of the jerky. Consumers can easily digest the jerky after eating it. The fermentation and natural color of the black garlic paste make the jerky more delicious. The present invention does not need to add food coloring, but the finished meat jerky is dark red and tinged with the dark purple of the black glutinous rice in the black garlic paste. The glucose decomposed from the black garlic paste increases the natural sweetness of the meat jerky. In addition, the black garlic paste contains dietary fiber, BCAA amino acids, selenium Se, magnesium Mg, iron Fe, zinc Zn, manganese Mn, valine Valine, tryptophan Tryptophan, histidine Histidine, tyrosine Tyrosine, alanine Alanine, serine Serine, lysine Lysine, glycine Glycine, proline Proline 98mg, Threonine, Cystine, Glutamic acid, Arginine, Leucine, Methionine, Isoleucine, Aspartic acid, Phenylalanine, Homocysteine and other nutrients make the jerky more delicious and nutritious.

Figure 1 is a flow chart of the meat jerky preparation method of the present invention.

As shown in Figure 1, the preparation method of the black garlic jerky of the present invention includes:

Step 1 (raw meat preparation): Take raw meat from poultry and livestock (preferably pork hind leg meat), cut the raw meat into pieces and remove the tendons and membranes, then mince it with a meat grinder to make it into meat cubes with a diameter of about 8mm-10mm, package it in a certain quantity and refrigerate it at 7℃ for later use.

Step 2 (Stirring and Dispersing): Take 100% of the raw meat by weight and stir it with a mixer at room temperature of 25°C for 5 minutes at a stirring speed of 110-140rpm to break up the raw meat to prevent it from agglomerating.

Step 3 (stirring and mixing phosphate): Add 0.2-0.3% by weight of dry powdered phosphate to the stirred raw meat, and continue stirring for 5 minutes to evenly mix the phosphate in the raw meat. Use pyrophosphate with a pH value of 7. The role of pyrophosphate is to improve the adhesion and water retention of raw meat, control the pH value of raw meat in the most suitable range for protein swelling and make the meat product produce the best color, and prevent fat and water separation, inhibit bacteria, prevent and delay fat oxidation, and prevent raw meat from spoiling.

Step 4 (stirring and mixing spices): Add 0.5% by weight of natural spices to the stirred raw meat, and continue stirring for 10 minutes to allow the natural spices to be evenly mixed in the raw meat. The weight of natural spices is calculated based on the weight of the raw meat.

Step 5 (stirring and mixing seasonings and black garlic paste): Add 0.5-3% by weight of sugar, 2-3% by weight of salt, 10-15% by weight of soy sauce, and 20-30% by weight of black garlic paste to the stirred raw materials, and continue stirring for 10 minutes to evenly mix the various seasonings and black garlic paste in the raw meat. The weight of the seasonings and black garlic paste is calculated based on the weight of the raw meat. Selected black garlic paste

It is made by selecting the pre-made black garlic and chopping it; the black garlic is made by ripening the garlic at 70 degrees Celsius for about 2 to 3 weeks.

Step 6 (refrigerated): Refrigerate the raw meat from step 5 at 4-5℃ for 24-28 hours to allow the raw meat to be fully soaked with spices, seasonings and black garlic paste, and the active enzymes in the black garlic paste to ferment the raw meat, decompose the protein, and soften the meat fibers.

Step 7 (freeze and shape in mold): Use 304 or 316 stainless steel cavity mold, put a plastic bag in the mold cavity, pour the raw meat from step 6 into the plastic bag, and tamp it down to fill the mold cavity. You can also pour the raw meat directly into the mold cavity. However, it is better to put a plastic bag in the cavity to prevent the raw meat from sticking to the cavity wall and being difficult to remove. Freeze the mold and the raw meat inside at -25℃ for 36-48 hours.

Step 8 (Demolding and Cutting): Remove the frozen raw meat from the mold and plastic bag, and cut it with a cutting machine at room temperature of 25°C to cut the frozen raw meat into blocks or slices. The optimal thickness is 0.5-1cm.

Step 9 (drying): Dry the block or sliced raw meat from step 8 at 75-80℃ for 80-90 minutes to remove moisture from the raw meat to a moisture content of 3-5%.

Step 10 (Cooling): The dried block or sliced raw meat is cooled in a cooling room at 18°C.

Step 11 (baking): The block or slice raw meat from step 10 is baked in an oven at 220-230℃ for 13-15 minutes to mature the raw meat into a finished jerky product.

Step 12 (cutting and packaging): Cut the finished meat into sizes that are easy to eat. Pack the cut meat into groups, or pack them individually and then pack them into groups.

From the above process method, it can be seen that the raw materials for making meat jerky in the present invention include: 100% by weight of raw meat (the raw meat is made from raw meat of poultry and livestock, cut into meat particles with a diameter of about 8mm-10mm by a meat grinder after removing tendons and membranes), 0.2-0.3% by weight of dry powdered phosphate, 0.5% by weight of natural spices, 0.5-3% by weight of sugar, 2-3% by weight of salt, 10-15% by weight of soy sauce, and 20-30% by weight of black garlic paste. The weights of ingredients other than raw meat are calculated based on the raw meat. Compared with the raw materials for making meat jerky in the traditional way, the present invention does not use food coloring, quality improvers, preservatives, antioxidants, emulsifiers, water retaining agents, etc., and the ingredients are relatively natural and simple.

Claims (2)

A method for preparing black garlic meat jerky, comprising: step 1: taking raw meat of poultry and livestock, cutting the raw meat into pieces, removing tendons and membranes, mincing it with a meat grinder, and refrigerating it for later use; step 2: taking 100% by weight of raw meat, stirring it with a blender to break it up to prevent it from agglomerating; step 3: adding 0.2-0.3% by weight of dry powdered phosphate to the stirred raw meat, and continuing to stir to uniformly mix the phosphate in the raw meat; the weight of the phosphate is calculated according to the weight of the raw meat. ; Step 4: Add 0.5% by weight of natural spices to the stirred raw meat, and continue stirring to make the natural spices evenly mixed in the raw meat; the weight of natural spices is calculated according to the weight of the raw meat; Step 5: Add 0.5-3% by weight of sugar, 2-3% by weight of salt, 10-15% by weight of soy sauce and other seasonings, and 20-30% by weight of black garlic paste to the stirred raw meat, and continue stirring to make various seasonings and black garlic paste evenly mixed. evenly mix with the raw meat; the weight of the seasoning and black garlic paste is calculated according to the weight of the raw meat; step 6: refrigerate the raw meat after completing step 5 at 4-5°C for 24-28 hours to make the raw meat fully soaked with spices, seasonings and black garlic paste; step 7: select a stainless steel cavity mold to hold the raw meat refrigerated in step 6; freeze the mold and the raw meat inside at -25°C for 36-48 hours; step 8: remove the frozen raw meat from the mold, Use a cutting machine to cut the frozen raw meat into blocks or slices; Step 9: Dry the blocks or slices of raw meat from step 8 at 75-80℃ for 80-90 minutes to remove moisture from the raw meat to a moisture content of 3-5%; Step 10: Cool the dried blocks or slices of raw meat in a cooling room at 18℃; Step 11: Bake the blocks or slices of raw meat from step 10 in an oven at 220-230℃ for 13-15 minutes to mature the raw meat into a finished jerky product. A meat jerky made by the method of claim 1, wherein the raw meat is the original meat of poultry and livestock, which is cut to remove tendons and membranes and minced into meat particles with a diameter of about 8mm-10mm using a meat grinder.

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