| 摘要 |
PURPOSE: A producing method of meat jerky is provided to improve the chewiness of the jerky using nuts, sunflower seeds, pumpkin seeds, and ground meat. CONSTITUTION: Meat jerky comprises the following: 80 parts of ground beef by weight; 20 parts of ground port by weight; 35 parts of one or more ingredients by weight selected from nuts, sunflower seeds, and pumpkin seeds; and 15 parts of seasonings by weight. A producing method of the meat jerky comprises the following steps: thawing and grinding frozen meat; adding the ingredients selected from the ground nuts, sunflower seeds, or pumpkin seeds into the ground meat, and kneading the mixture using 35-45°C purified water for 1-2 hours; tumbling the obtained mixture; adding the seasonings into the mixture before aging; molding the aged mixture; firstly drying the molded mixture at 72-77°C for 7-10 hours, and firstly freezing the dried mixture; slicing the frozen mixture, and secondly dying the sliced mixture at 70-72°C for 30 minutes; and secondly freezing the mixture. [Reference numerals] (AA) Frozen meat; (BB) Thawing; (CC) Grinding raw meat; (DD) Preparing nuts; (EE) Grinding/roasting the nuts; (FF) Mixing/tumbling; (GG) Aging; (HH) Molding(mold); (II) Firstly drying; (JJ) Firstly freezing; (KK) Slicing; (LL) Secondly drying; (MM) Secondly freezing; (NN) Packaging; (OO) Seasoning |
