| 摘要 |
PURPOSE: A producing method of grilled circular chip type chicken jerky is provided to add a heating process before a drying process to obtain the jerky, and to use chicken meat for the jerky. CONSTITUTION: A producing method of grilled circular chip type chicken jerky comprises the following steps: cleaning material meat, and mixing with jerky seasoning liquid; tumbling the mixture for curing; filling casing with the tumbled and cured meat mixture; firstly heat-processing the cured meat mixture in the casing at 70-80 deg. C for 100-180 minutes; slicing the heated meat; drying the meat slices at 50-60 deg. C for 30 minutes, smoking the meat slices at 60-70 deg. C for 30 minutes, and secondly heat-processing the meat slices at 60-70 deg. C for 30 minutes and at 70-80 deg. C for 1.5 hours; and cooling and packaging the obtained jerky. [Reference numerals] (AA) Mixing; (BB) Filling; (CC) Firstly heat-processing(heating); (DD) Secondly heat-processing(drying); (EE) Cooling and packaging with PE/nylon packaging paper; (F1) Adding auxiliary materials; (F2) Tumbling for 0.5,1,2 hours at 3, -3°C according to treating units; (GG) Casing fibrous of 25cm length(80mm diameter); (H1) Cooking at 75°C/120minutes; (H2) Cooling until the core temperature becomes 4°C; (I1) Drying 55°C/30minutes; (I2) Smoking 65°C/30minutes; (I3) Drying 65°C/30minutes; (I4) Drying 75°C/90minutes; (JJ) Cooling at 5°C for 30 minutes |
