CN101803747A - Preparation method of air dried venison - Google Patents
Preparation method of air dried venison Download PDFInfo
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- CN101803747A CN101803747A CN201010158152A CN201010158152A CN101803747A CN 101803747 A CN101803747 A CN 101803747A CN 201010158152 A CN201010158152 A CN 201010158152A CN 201010158152 A CN201010158152 A CN 201010158152A CN 101803747 A CN101803747 A CN 101803747A
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- venison
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- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000009835 boiling Methods 0.000 claims abstract description 12
- 235000013599 spices Nutrition 0.000 claims abstract description 10
- 229910001220 stainless steel Inorganic materials 0.000 claims abstract description 6
- 239000010935 stainless steel Substances 0.000 claims abstract description 6
- 238000007605 air drying Methods 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 235000002566 Capsicum Nutrition 0.000 claims description 8
- 235000014347 soups Nutrition 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 241000234282 Allium Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 241000411851 herbal medicine Species 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 244000061520 Angelica archangelica Species 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 3
- 244000062250 Kaempferia rotunda Species 0.000 claims description 3
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 239000001390 capsicum minimum Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims description 2
- 238000005554 pickling Methods 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 229920002678 cellulose Polymers 0.000 abstract description 2
- 239000001913 cellulose Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000005485 electric heating Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- -1 dirt behind muscle Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 235000013348 organic food Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a preparation method of air dried venison, belonging to the food processing field. The invention cuts selected and finished venison into 1.5-2 cm of blank and carries out natural air drying on the blank; seasoner is added to be pickled for 35 hours; the pickled venison slices are put into a stainless steel jacketed kettle; 10-20L of water, seasoner and spice are added into the electric heating jacketed kettle to be evenly mixed and boiled, and the pickled venison slices are added; the pickled venison slices are kept in the slight boiling state to be boiled for 1.5-2 hours, and the temperature of 95-100 DEG C is kept; the obtained product is cooled, dried and precooled; and the dried venison is packaged and sterilized. The invention does not contain harmful additive and artificial color, has no pollution and contains animal and plant high-protein amino acid and necessary cellulose for human body. The product has abundant nutrition, pure taste, is pleasant in after-taste and provides a convenient purely natural green food with abundant and multiple nutrition components for people. The invention has simple operation step, easy master and low manufacturing cost.
Description
Technical field
The present invention relates to a kind of preparation method of air dried venison, belong to food processing field.
Background technology
China is more single to the edible method of venison at present, mostly adopt venison directly to stew the method for system and barbecue, this more single method people are edible very inconvenient, on this basis, invented the preparation method that a kind of air dried venison is done, this method can keep color, shape and nutritive value and the freshness of venison well, very easily digest and assimilate, and have and give off a strong fragrance, lastingly, bright fragrance is pure, can strengthen people's interest in diet, promote appetite, and the storage time is long, is easy to carry, transport instant.
Summary of the invention
The object of the present invention is to provide a kind of nutritious, the preparation method of air dried venison of delicious flavour.
Technical solution: the present invention includes the method for being prepared as follows:
1) raw material is handled: with venison selected, finishing, be cut into the blank of 1.5-2cm, natural air drying 4-6 hour, moisture was controlled at 50%-55%;
2) pickled: as the cutlet of above-mentioned moulding to be put into container, add green onion water, garlic water, Jiang Shui, ground pepper, edible salt, pickled 3-4 hour;
Pickling liquid prescription: add 10g-20g salt, green onion 20g-30g, garlic 15g-25g, ginger 20g-30g, pepper powder 10g-15g in the 100ml water;
3) boil: pickled good venison bar is put into the stainless steel jacketed pan, strengthen tasty boiling, the soup that boils in the jacketed pan is formed by flavoring, spice and Chinese herbal medicine configuration with health role, and specific practice is as follows:
A, flavoring prescription: soy sauce 150ml-200ml, monosodium glutamate 20g-25g, yellow rice wine 50ml-80ml by weight;
B, spice prescription: Chinese prickly ash 100g, aniseed 100g, fennel 100g, cassia bark 50g, meat button 25g, tsaoko 25g, root of Dahurain angelica 25g, kaempferia galamga 25g, galingal 25g, hundred foretell 25g, Radix Glycyrrhizae 25g, capsicum 200g by weight;
C, in the electrical heating jacketed pan, add water 10L-20L, fully mix with above-mentioned flavoring, spice and boil, add pickled good venison bar, keep slight boiling condition, boiling 1.5 hours-2 hours, temperature keeps 95 ℃-100 ℃;
4) cooling: the meat in the stainless steel jacketed pan is pulled out, drained soup juice and cool.
5) oven dry: will cool off good venison and put into the heated-air circulation oven oven dry, temperature is controlled at 70 ℃-80 ℃, and 2 hours-4 hours time, moisture is controlled at 24%-28%.
6) precooling: the dried venison of coming out of the stove is pushed into precooling room, is cooled to below 10 ℃.
7) weighing pack, vacuum packaging: when vacuum-packed, vacuum＞0.07Mpa, 180～230 ℃ of heat-sealing temperatures, heat-sealing time 3～4s.
8) sterilization: the dried venison behind the envelope adopts microwave disinfection equipment, microwave frequency 2450MHZ, microwave power 10-50KW, 110 ℃ of sterilization temperatures, design pressure 0.3Mpa.
The present invention does not contain harmful additive and artificial color, there is not any pollution, and contain the cellulose of animal and plant high protein amino acid and needed by human, the rich reality of product nutrition, enjoy endless aftertastes after the mouthfeel purity is edible, it will provide a kind of not only convenient but also include abundant and the natural green food of multiple nutrients composition to the mankind.And operating procedure is simple, grasps easily, and cost of manufacture is low.
The present invention has following advantage:
This preparation method comprises processes such as cleaning, air-dry, pickled, boiling, cooling, oven dry, precooling, vacuum packaging, sterilization successively.After adopting above-mentioned technology, venison is passed through the air-dry of certain hour, pickle tasty boiling more then and since boil soup by kind of flavoring, spice and Chinese herbal medicine surplus 20 meticulously configuration form, the Chinese herbal medicine that boils in the jacketed pan in the soup when boiling can also play a role in health care; And in sterilization process, adopting microwave disinfection equipment, assurance original color of food and nutritional labeling are not damaged under the situation of sterilization.
The specific embodiment:
Preparation method of air dried venison comprises the method for being prepared as follows:
Raw material: derive from---the bright venison of organic food authentication by the highest authentication of Chinese food.
1) raw material is handled: a, the selected bright venison of acid discharge that will meet sanitary standard go to extract watery blood, dirt behind muscle, film, the fertile fat, through the clear water overbleach, be cut into the blank of 2cm;
B, with the above-mentioned blank natural air drying moisture that cuts, air-dry time is 3 hours, moisture is controlled at 55%;
2) pickled: as to get the venison bar 5Kg that cuts and put into container, add green onion water, garlic water, Jiang Shui an amount of, ground pepper 60g, edible salt 300g, pickled 4 hours;
3) boil: in the electrical heating jacketed pan, add water 10L, fully mix with flavoring, spice and boil, add pickled good venison bar, keep slight boiling condition, boiling 1.5 hours, temperature keeps 95 ℃;
Flavoring, spice addition are by weight as follows: venison bar 5Kg: add soy sauce 150ml, yellow rice wine 50ml, monosodium glutamate 20g, Chinese prickly ash 50g, aniseed 50g, fennel 50g, cassia bark 20g, meat button 15g, tsaoko 15g, root of Dahurain angelica 15g, kaempferia galamga 15g, galingal 10g, hundred fore-telling 10g, Radix Glycyrrhizae 15g, capsicum 100g;
4) cooling: the meat in the stainless steel jacketed pan is pulled out, drained soup juice and cool;
5) oven dry: will cool off good venison and put into the heated-air circulation oven oven dry, temperature is controlled at 70 ℃, and 2 hours time, moisture is controlled at 26%;
6) precooling: the dried venison of coming out of the stove is pushed into precooling room, is cooled to below 10 ℃;
7) weighing pack, vacuum packaging: when vacuum-packed, vacuum＞0.07Mpa, 230 ℃ of heat-sealing temperatures, heat-sealing time 4s;
8) sterilization: the dried venison behind the envelope adopts microwave disinfection equipment, is not damaged to guarantee original color of food and nutritional labeling.Microwave frequency 2450MHZ, microwave power 30KW, 120 ℃ of sterilization temperatures, design pressure 0.3Mpa.
Claims (1)
1. a preparation method of air dried venison is characterized in that, comprises the method for being prepared as follows
1) raw material is handled: with the venison of selected, finishing after treatment, be cut into the blank of 1.5-2cm, natural air drying 4-6 hour, moisture was controlled at 50%-55%;
2) pickled: as the cutlet of above-mentioned moulding to be put into container, add green onion water, garlic water, Jiang Shui, ground pepper, edible salt, pickled 3-5 hour;
Pickling liquid prescription: add 10g-20g salt, green onion 20g-30g, garlic 15g-25g, ginger 20g-30g, pepper powder 10g-15g in the 500g water;
3) boil: pickled good venison bar is put into the stainless steel jacketed pan, strengthen tasty boiling, the soup that boils in the jacketed pan is formed by flavoring, spice and Chinese herbal medicine configuration with health role, and specific practice is as follows:
A, flavoring prescription: add soy sauce 300g-500g, monosodium glutamate 20g-25g, yellow rice wine 50g-80g by weight in the 3000g-5000g water;
B, spice prescription: add Chinese prickly ash 100g-200g, aniseed 100g-200g, fennel 100g-200g, cassia bark 50g-100g, meat button 25g-75g, tsaoko 25g-75g, root of Dahurain angelica 25g-75g, kaempferia galamga 25g-75g, galingal 25g-75g, hundred fore-telling 25g-75g, Radix Glycyrrhizae 25g-75g, capsicum 200g-300g by weight in the 3000g-5000g water;
C, in the electrical heating jacketed pan, add water and above-mentioned flavoring, spice and fully mix and boil, add pickled good venison bar, keep slight boiling condition, boiling 1.5 hours-2 hours, temperature keeps 95 ℃-100 ℃;
4) cooling: the meat in the stainless steel jacketed pan is pulled out, drained soup juice and cool;
5) oven dry: will cool off good venison and put into the heated-air circulation oven oven dry, temperature is controlled at 70 ℃-80 ℃, and 2 hours-4 hours time, moisture is controlled at 24%-28%;
6) precooling: the dried venison of coming out of the stove is pushed into precooling room, is cooled to below 10 ℃;
7) weighing pack, vacuum packaging: when vacuum-packed, vacuum＞0.07Mpa, 180～230 ℃ of heat-sealing temperatures, heat-sealing time 3～4s;
8) sterilization: the dried venison behind the envelope adopts microwave disinfection equipment, microwave frequency 2450MHZ, microwave power 10-50KW, 110 ℃ of degree of sterilization temperature, design pressure 0.3Mpa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010158152A CN101803747A (en) | 2010-03-24 | 2010-03-24 | Preparation method of air dried venison |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010158152A CN101803747A (en) | 2010-03-24 | 2010-03-24 | Preparation method of air dried venison |
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| CN101803747A true CN101803747A (en) | 2010-08-18 |
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| CN201010158152A Pending CN101803747A (en) | 2010-03-24 | 2010-03-24 | Preparation method of air dried venison |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524849A (en) * | 2012-01-11 | 2012-07-04 | 青岛老三东食品股份有限公司 | Method for preparing flavor dried peanut product by using microwave vacuum drying method |
| CN102934812A (en) * | 2012-11-22 | 2013-02-20 | 张文跃 | Preparation method and system of dried meat slice |
| CN103598601A (en) * | 2013-11-01 | 2014-02-26 | 界首市宏亮食品有限公司 | Making method of prunella vulgaris microcos paniculata pot-stewed venison |
| CN104172262A (en) * | 2014-08-11 | 2014-12-03 | 中国农业科学院特产研究所 | Dried venison capable of enhancing immunity and processing method for dried venison |
| CN107692056A (en) * | 2017-10-31 | 2018-02-16 | 桐梓县贵荣梅花鹿养殖场 | A kind of vinegar-pepper dried venison and preparation method thereof |
| CN108523008A (en) * | 2018-03-12 | 2018-09-14 | 桐梓县贵荣梅花鹿养殖场 | A kind of palatable dried venison of flavor and its processing method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101044905A (en) * | 2006-03-28 | 2007-10-03 | 吴兴权 | Dried venison capable of invigorating spleen and stomach and preparation method thereof |
| CN101044904A (en) * | 2006-03-28 | 2007-10-03 | 吴兴权 | Preparation method of dried venison |
-
2010
- 2010-03-24 CN CN201010158152A patent/CN101803747A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101044905A (en) * | 2006-03-28 | 2007-10-03 | 吴兴权 | Dried venison capable of invigorating spleen and stomach and preparation method thereof |
| CN101044904A (en) * | 2006-03-28 | 2007-10-03 | 吴兴权 | Preparation method of dried venison |
Non-Patent Citations (1)
| Title |
|---|
| 《特种经济动植物》 20070830 张秀莲等 鹿肉四种产品的生产技术 52-53 1 , 第8期 2 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524849A (en) * | 2012-01-11 | 2012-07-04 | 青岛老三东食品股份有限公司 | Method for preparing flavor dried peanut product by using microwave vacuum drying method |
| CN102934812A (en) * | 2012-11-22 | 2013-02-20 | 张文跃 | Preparation method and system of dried meat slice |
| CN103598601A (en) * | 2013-11-01 | 2014-02-26 | 界首市宏亮食品有限公司 | Making method of prunella vulgaris microcos paniculata pot-stewed venison |
| CN104172262A (en) * | 2014-08-11 | 2014-12-03 | 中国农业科学院特产研究所 | Dried venison capable of enhancing immunity and processing method for dried venison |
| CN107692056A (en) * | 2017-10-31 | 2018-02-16 | 桐梓县贵荣梅花鹿养殖场 | A kind of vinegar-pepper dried venison and preparation method thereof |
| CN108523008A (en) * | 2018-03-12 | 2018-09-14 | 桐梓县贵荣梅花鹿养殖场 | A kind of palatable dried venison of flavor and its processing method |
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Application publication date: 20100818 |