RESTRUCTURED DRIED BEEF STICK USING MEAT AND METHOD FOR PREPARING THE SAME

摘要

PURPOSE: A manufacturing method of reconstructed meat shreds is provided to increase yield, to relatively lower the content of crude fat and crude protein, to brighten the surface color, and to soften the texture. CONSTITUTION: Meat is ground. 1.0-1.5 weight% of salt, 0.5-1.5 weight% of sugar, 0.1-0.5 weight% of garlic powder, 0.1-0.5 weight% of ginger powder, and 0.1-0.5 weight% of pepper powder are added to 96-98 weight% of ground meat and mixed. The mixed meat is thinly spread on a cloth, and dried at 70-80 deg. C for 8-10 hours. The dried mixed meat is cut to obtain reconstructed meat shreds in a shred form. The meat is at least one kind selected from the group consisting of beef, pork, or poultry meat. The dried mixed meat is cut to the size of 0.3-0.5cm. [Reference numerals] (AA) Pulverize meat; (BB) Add seasoning and spice into the pulverized meat and blend; (CC) Thinly spread the blended meat on a cloth; (DD) Dry; (EE) Reconstruct meat after drying; (FF) Cut to the proper size (finished product)