CN107484970A - A kind of processing method of crocodile jerky - Google Patents
A kind of processing method of crocodile jerky Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of processing method of crocodile jerky, the processing method includes：（1）Clean, cut type；（2）Deodorization, deodorization：At normal temperatures, Chinese medicine is clayed into power and be sprinkling upon on sliced meat, be well mixed dipping；（3）Vacuum and low temperature is continuous drying；（4）Sorting：The product for having foreign matter is weeded out；（5）Sterilization：Using hyperpressure low-temperature sterilization；（6）Packaging.This method is handled using high pressure low temperature sterilization and vacuum dehydrating at lower temperature, is overcome the defects of traditional handicraft loses intrinsic flavor and nutritive value, is maintained original nutrition and excellent flavor to greatest extent；And by the Chinese herbal medicine condiment deodorization deodorization such as root of Dahurain angelica, while also cause the crocodile meat after processing that there is the effect of strengthening the spleen and replenishing qi.The method that this kind prepares crocodile jerky, the nutritional ingredient being not only effectively kept in crocodile meat, and the mouthfeel of crocodile jerky is improved, and the effect with strengthening the spleen and replenishing qi, it is adapted to batch production sale.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of processing method of crocodile jerky.
Background technology
Crocodile is to find one of animal of earliest and most original for living so far.In the Triassic period of coming across, is to cretaceous middle life
Generation（Before about 200,000,000 years）, the violent vertebra class reptile of disposition, it and dinosaur are coeval animals, belong to flesh-eater.
Generally acknowledge totally 23 kinds of the kind of crocodile.The crocodile species of China chartering cost has：Chinese alligator, Siam crocodile, esturaine crocodile, Nile crocodile；
Wherein country allows the crocodile species of management and use to have three kinds：Siam crocodile, esturaine crocodile, Nile crocodile.Wherein Siam crocodile（Thailand is commonly called as again
Crocodile）It is extensively by artificial domestication crocodile in northern China.
Research shows that protein content is higher in crocodile meat, wherein it is moderate containing human body institute essential amino acid ratio, and
Also containing the higher unsaturated fatty acid and various trace elements for having very high nutritive value to human body；Crocodile meat is existing aquatic dynamic
Thing it is delicious, have the open country of terrestrial animal fragrant again；Also have simultaneously and fill blood, grow the foster lung of the heart, strengthen the bone, drive the effect of damp evil, because
And there is preferable therapeutic effect to cough, asthma, rheumatism, diabetes.Further, since crocodile meat contains efficient antibody and peculiar structure
The hemoglobin made, body immunity and blood oxygen uptake capacity can be improved as quick as thought, can be greatly enhanced the healthy matter of human body
Amount.
Crocodile meat is a kind of low fat, the meat of low cholesterol, and the high-quality crocodile meat of health is not only fond of eating, and is also had and grown
Heart moistening lung, zhuanggu of enriching blood, invigorate the kidney and stop nocturnal emission and get rid of evils dehumidifying the effect of, it is often edible can benefiting qi and nourishing blood, antiasthmatic-antitussive.But crocodile meat
Preferably belt leather is eaten, because crocodile skin contains abundant colloid, energy effectively preventing osteoporosis, and has the work(of moisturizing beauty treatment
Effect.
Fresh crocodile meat uses Cord blood more, but the low temperature meat shelf-life is relatively short, is not easy to long-distance at normal temperatures
Transport and preservation.Therefore there is enterprise by the way of jerky is made to improve the shelf-life, domestic crocodile jerky is using conventional at present
Direct high-temperature baking method and spontaneously dry method, drying temperature is high and long processing time, it is drying after battalion in crocodile meat
It is serious to support ingredients from lossing.And the bad smell of current domestic crocodile jerky is heavier, has had a strong impact on the taste of jerky.
Therefore, based on above-mentioned prior art, the present invention provides a kind of processing method of crocodile jerky, this method profit
Handled with high pressure low temperature sterilization and vacuum dehydrating at lower temperature, overcome traditional handicraft and lose intrinsic flavor and nutritive value
The defects of, original nutrition and excellent flavor are maintained to greatest extent；And by the Chinese herbal medicine condiment deodorization deodorization such as root of Dahurain angelica, simultaneously
Also so that the crocodile meat after processing has the effect of strengthening the spleen and replenishing qi.The method that this kind prepares crocodile jerky, it is not only effective to protect
Keep the nutritional ingredient in crocodile meat here, and improve the mouthfeel of crocodile jerky, and the effect with strengthening the spleen and replenishing qi, it is adapted to batch
Production and sales.
The content of the invention
In view of the deficienciess of the prior art, the invention provides a kind of processing method of crocodile jerky, this method uses
High pressure low temperature sterilize and vacuum dehydrating at lower temperature, cryogenic conditions cause the cause flavor of crocodile meat be able to preserve and nutrition leak compared with
It is few；This method is impregnated by Chinese herbal medicine condiment, not only removes fishy smell and stink, also causes treated crocodile meat to have invigorating the spleen beneficial
The effect of gas.
To achieve these goals, the present invention is to realize by the following technical solutions：
The present invention provides a kind of processing method of crocodile jerky, and the processing method includes：（1）Clean, cut type：It will remove the peel, go
After crocodile cube meat after bone is cleaned, cube meat is cut into 1cm-1.5cm sliced meat with slicer；（2）Deodorization, deodorization：At normal temperatures,
Chinese medicine is clayed into power and is sprinkling upon on sliced meat, is well mixed, impregnates 2-3 hours；（3）Vacuum and low temperature is continuous drying：By above-mentioned leaching
The good crocodile sliced meat of stain, which are sent into the closed container of vacuum dehydrating at lower temperature system, to be dried；（4）Sorting：Vacuum and low temperature is continuously done
After constipation beam, sliced meat are taken out from the closed container of drying system, the product for having foreign matter is weeded out；（5）Sterilization：Using super
High pressure low temperature is sterilized, and meat products carries out hyperpressure low-temperature sterilization after inserting conventional ultrahigh-pressure sterilization equipment；（6）Packaging：By crocodile
Fish product loads packing container sealed after being vacuumized.
Further, the processing method of described crocodile jerky, it is characterised in that the vacuum and low temperature is continuous drying to be：The
One step, under conditions of 0.075~0.098MPa of vacuum, 35~45 DEG C of temperature, dry 14~17 hours；Second step, will be true
Reciprocal of duty cycle is adjusted to 0.07~0.08MPa, under conditions of 25~40 DEG C of temperature, dries 8~10 hours.
Further, the processing method of described crocodile jerky, it is characterised in that the super-pressure low temperature sterilization is use
300~500MPa pressure, temperature are 5 ~ 25 DEG C.
Crocodile meat, which has, to fill blood, grows the foster lung of the heart, strengthen the bone, drive the effect of damp evil, to cough, asthma, rheumatism, diabetes
There is preferable therapeutic effect.Research shows that protein content is higher in crocodile meat, wherein containing human body institute essential amino acid ratio
It is moderate, and also containing the higher unsaturated fatty acid and various trace elements for having very high nutritive value to human body；In addition, crocodile
The flesh of fish contains the hemoglobin of efficient antibody and peculiar construction, can improve body immunity and blood oxygen uptake capacity as quick as thought, be
People are for building up health, preventing and treating the carnivorous top grade of hyperlipemia disease.And the crocodile meat Jing Guo high-temperature process, nutrient loss
Seriously, this method from deodorization deodorization, be dried to sterilization and handled using low temperature, effectively remain the nutrition of crocodile meat into
Point.High pressure low temperature sterilization applies pressure with high-level hydraulic pressure oil.So as to kill the almost all of bacterium of jerky, yeast and mold,
And nutritional ingredient destruction and flavor variations will not be caused as high temperature sterilization.The mechanism of ultra-high pressure sterilization is by destroying bacterium
Non-covalent bond in body protein, destroy protein higher structure, so as to cause protein coagulating and enzyme to inactivate.Super-pressure may be used also
Cause somatic cells film to rupture, chemical constituent in thalline is produced the damage of the various kinds of cell such as outflow, the effect of these combined factors is led
Cause microorganism dead.
Further, described crocodile jerky processing method, it is characterised in that for deodorization, deodorization Chinese medicine by the root of Dahurain angelica,
Dried orange peel and fructus amomi composition.
Further, described crocodile jerky processing method, it is characterised in that for deodorization, the root of Dahurain angelica of deodorization, dried orange peel and sand
Benevolence dosage is：The fresh addition of crocodile meat root of Dahurain angelica 3g, dried orange peel 2g and fructus amomi 2g per 1kg.
The Chinese medicine component for deodorization deodorization used, the effect for removing fishy smell and stink can not only be reached, also made
The crocodile meat that must be treated has the effect of strengthening the spleen and replenishing qi.
The root of Dahurain angelica in wherein described Chinese medicine is both medicinal material, is spices condiment again, and purposes is wide, as " Thirteen Spice " raw material it
One, it is the important member in perfumery family, its taste fragrance, slight bitter, has and remove peculiar smell, flavouring taste, flavor adjustment, improve a poor appetite
Effect, be usually used in boiling, halogen, sauce, a variety of cooking methods such as burn, take off, boiling in a covered pot over a slow fire, be braised, steaming, frying, baking, salting down.The root of Dahurain angelica containing the root of Dahurain angelica element,
The tonka-bean Compounds such as root of Dahurain angelica ether, there is special fragrance, acrid flavour, be ancient beauty Chinese medicine.Also expel pathogenic wind from the body surface, relieve pain it is dry
Wet, detumescence and apocenosis effect.Headache, pain in the supra-orbital bone, dentalgia, nasosinusitis, cold-dampness stomachache, intestines wind anal fistula, leukorrhea with reddish discharge, ulcer sore can be controlled
Ulcer, skin itchy, mange.
Dried orange peel in wherein described Chinese medicine is rutaceae orange and its ripe pericarp of variety.Tangerine is evergreen small
Arbor or shrub, it is distributed widely in each department on the south the Changjiang river.During fruit maturation, pericarp is stripped, is dried in the shade or aeration-drying.With crust
Dark brown, skin flesh is thin, is feeling very light on hand, is easily snapping off again, send fragrance for top grade.Dried orange peel is more long better, deposits the phase not
Foot the title pericarp or orange peel of 3 years, that deposits phase foot 3 years or more is just referred to as dried orange peel.The main component of dried orange peel is limonene, orange peel
Glucoside, Nobiletin etc., there are strong aroma, acrid flavour hardship.Dried orange peel and tonic compatibility, can play the effect mended；With letting out medicine compatibility,
The effect let out can be played；With rising scattered compatibility of drugs, the effect risen can be played；And with dropping inverse compatibility of drugs, drop can be played
Effect.Because there is this characteristic, dried orange peel, using widely, " monarch drug in a prescription ", effect is aided in as " ministerial drug " in Chinese medicine
Substantially, again will not a presumptuous guest usurps the role of the host.It is placed in dish using dried orange peel as condiment, is cooperated with various food materials, can also be by both sides'
Effect performs to ultimate attainment.The methods of dried orange peel is used for frying in the cooking, burns, stewes, frying, play remove smell and flesh of fish peculiar smell,
Flavouring proposes effect that is fresh, reducing fat, solve oil removal, solution fishes and shrimps poison.
Fructus amomi in wherein described Chinese medicine is used for stewing, boils in a covered pot over a slow fire, burns, halogen, sauce, various cooking methods, main rise such as salt down are removed
Raw meat, except having a strong smell, eliminating the unusual smell, adjusting taste, the effect that tarts up, be the conventional spices of stew in soy sauce, sauced meat, eggs.In addition, sand
Benevolence, which also has, to be suppressed growth of microorganism, and prevents the putrid and deteriorated effect of meat.The traditional Chinese medical science thinks that fructus amomi is warm-natured, acrid flavour, returns spleen, stomach, kidney
Through.Fragrant row dissipates, and has liter, promoting the circulation of qi and invigorating stomach, dampness elimination preventing or arresting vomiting in drop.It is main enter taste, for dampness elimination and in be amusing key medicine, have concurrently it is antiabortive it
Work(.For abdominal distention, do not feel like eating caused by the taste stagnation of the circulation of vital energy, all cards of the vexed evil of vomitting of gastral cavity.Fructus amomi is more and dried orange peel, the banksia rose are the same as use.
Further, described crocodile jerky processing method, it is characterised in that while Chinese medicine impregnates, addition seasoning
The mouthfeel of material regulation crocodile meat.
Further, described crocodile jerky processing method, it is characterised in that the flavoring includes salt, soy sauce and cooking wine.
The processing method for the crocodile jerky that the present invention uses, from deodorization deodorization, be dried to sterilization carried out using low temperature from
Reason, effectively remain the nutritional ingredient of crocodile meat；And fishy smell and stink are removed using Chinese medicine component, it can not only reach
Except the effect of fishy smell and stink, also cause treated crocodile meat that there is the effect of strengthening the spleen and replenishing qi；The crocodile obtained using this method
Dried fish, nutritional ingredient is high, in good taste and long shelf-life, is adapted to batch production sale.
The beneficial effect of technical scheme provided in an embodiment of the present invention：
1. the processing method of crocodile jerky provided by the invention, deodorization, deodorization at normal temperatures, using vacuum and low temperature it is continuous drying and
Hyperpressure low-temperature sterilization, the defects of traditional handicraft loses intrinsic flavor and nutritive value is overcome, is kept to greatest extent
Original nutrition and excellent flavor.
2. the present invention, for deodorization deodorization, can not only reach according to the synergy of Chinese medicine and remove fishy smell and stink
Effect, also cause treated crocodile meat that there is the effect of strengthening the spleen and replenishing qi.
Embodiment
To make technical scheme and main points clearer, embodiment of the present invention is made below further detailed
Description.
The following examples are only intended to illustrate the technical solution of the present invention more clearly, therefore is only used as example, and can not
Limited the scope of the invention with this.
It should be noted that unless otherwise indicated, technical term or scientific terminology used in this application should be this hair
The ordinary meaning that bright one of ordinary skill in the art are understood.
The processing method of the crocodile jerky of embodiment 1
The processing method of the crocodile jerky includes：（1）Clean, cut type：After crocodile cube meat after removing the peel, boning is cleaned, use
Cube meat is cut into 1cm-1.5cm sliced meat by slicer；（2）Deodorization, deodorization：At normal temperatures, the fresh crocodile meat addition root of Dahurain angelica per 1kg
3g, dried orange peel 2g and fructus amomi 2g, the Chinese medicine is clayed into power and is sprinkling upon on sliced meat, and the water for adding the amount of soaking is well mixed, dipping 2
Hour；（3）Vacuum and low temperature is continuous drying：The good crocodile sliced meat of above-mentioned dipping are sent into the closed container of vacuum dehydrating at lower temperature system
In be dried, under conditions of vacuum 0.075MPa, 35 DEG C of temperature, dry 14 hours；Vacuum is adjusted to
0.08MPa, under conditions of 40 DEG C of temperature, dry 10 hours；（4）Sorting：After the continuous drying end of vacuum and low temperature, by sliced meat from
Taken out in the closed container of drying system, the product for having foreign matter is weeded out；（5）Sterilization：Using hyperpressure low-temperature sterilization, meat system
After product insert conventional ultrahigh-pressure sterilization equipment, using 300 MPa pressure and 25 DEG C of progress hyperpressure low-temperature sterilizations；（6）Bag
Dress：Crocodile meat products is loaded into packing container sealed after being vacuumized.
The processing method of the crocodile jerky of embodiment 2
The processing method of the crocodile jerky includes：（1）Clean, cut type：After crocodile cube meat after removing the peel, boning is cleaned, use
Cube meat is cut into 1cm-1.5cm sliced meat by slicer；（2）Deodorization, deodorization：At normal temperatures, the fresh crocodile meat addition root of Dahurain angelica per 1kg
3g, dried orange peel 2g and fructus amomi 2g, the Chinese medicine is clayed into power and is sprinkling upon on sliced meat, adds salt 3g, soy sauce 10ml and cooking wine
10ml, it is well mixed, impregnates 3 hours；（3）Vacuum and low temperature is continuous drying：It is low that the good crocodile sliced meat of above-mentioned dipping are sent into vacuum
It is dried in the closed container of warm drying system, under conditions of vacuum 0.098MPa, temperature 45 C, dries 17 hours；
Vacuum is adjusted to 0.07MPa, under conditions of 25 DEG C of temperature, dried 8 hours；（4）Sorting：The continuous drying knot of vacuum and low temperature
Shu Hou, sliced meat are taken out from the closed container of drying system, the product for having foreign matter is weeded out；（5）Sterilization：Using super-pressure
Cold sterilization, after meat products inserts conventional ultrahigh-pressure sterilization equipment, superelevation is carried out using 500 MPa pressure and 5 DEG C and forced down
Temperature sterilization；（6）Packaging：Crocodile meat products is loaded into packing container sealed after being vacuumized.
The processing method of the crocodile jerky of embodiment 3
The processing method of the crocodile jerky includes：（1）Clean, cut type：After crocodile cube meat after removing the peel, boning is cleaned, use
Cube meat is cut into 1cm-1.5cm sliced meat by slicer；（2）Deodorization, deodorization：At normal temperatures, the fresh crocodile meat addition root of Dahurain angelica per 1kg
3g, dried orange peel 2g and fructus amomi 2g, the Chinese medicine is clayed into power and is sprinkling upon on sliced meat, adds salt 3g, soy sauce 10ml, and mixing is equal
It is even, impregnate 3 hours；（3）Vacuum and low temperature is continuous drying：The good crocodile sliced meat of above-mentioned dipping are sent into vacuum dehydrating at lower temperature system
It is dried in closed container, under conditions of vacuum 0.085MPa, 30 DEG C of temperature, dries 17 hours；Vacuum is adjusted
To 0.075MPa, under conditions of 20 DEG C of temperature, dry 8 hours；（4）Sorting：After the continuous drying end of vacuum and low temperature, by sliced meat
Taken out from the closed container of drying system, the product for having foreign matter is weeded out；（5）Sterilization：Using hyperpressure low-temperature sterilization, meat
After product inserts conventional ultrahigh-pressure sterilization equipment, using 450 MPa pressure and 10 DEG C of progress hyperpressure low-temperature sterilizations；（6）
Packaging：Crocodile meat products is loaded into packing container sealed after being vacuumized.
Finally it should be noted that：Various embodiments above is merely illustrative of the technical solution of the present invention, rather than its limitations；To the greatest extent
The present invention is described in detail with reference to foregoing embodiments for pipe, it will be understood by those within the art that：Its according to
The technical scheme described in foregoing embodiments can so be modified, either which part or all technical characteristic are entered
Row equivalent substitution；And these modifications or replacement, the essence of appropriate technical solution is departed from various embodiments of the present invention technology
The scope of scheme, it all should cover among the claim of the present invention and the scope of specification.
Claims (7)
1. a kind of processing method of crocodile jerky, it is characterised in that the processing method includes：（1）Clean, cut type：To remove the peel,
After crocodile cube meat after boning is cleaned, cube meat is cut into 1cm-1.5cm sliced meat with slicer；（2）Deodorization, deodorization：In normal temperature
Under, Chinese medicine is clayed into power and is sprinkling upon on sliced meat, is well mixed, impregnates 2-3 hours；（3）Vacuum and low temperature is continuous drying：Will be above-mentioned
The crocodile sliced meat impregnated are sent into the closed container of vacuum dehydrating at lower temperature system and are dried；（4）Sorting：Vacuum and low temperature is continuous
Dry after terminating, sliced meat are taken out from the closed container of drying system, the product for having foreign matter is weeded out；（5）Sterilization：Using
Hyperpressure low-temperature sterilization, meat products carry out hyperpressure low-temperature sterilization after inserting conventional ultrahigh-pressure sterilization equipment；（6）Packaging：Will
Crocodile meat products loads packing container sealed after being vacuumized.
2. processing method according to claim 1, it is characterised in that the vacuum and low temperature is continuous drying to be：The first step,
Under conditions of 0.075~0.098MPa of vacuum, 35~45 DEG C of temperature, dry 14~17 hours；Second step, vacuum is adjusted
To 0.07~0.08MPa, under conditions of 25~40 DEG C of temperature, dry 8~10 hours.
3. processing method according to claim 1, it is characterised in that the super-pressure low temperature sterilization be using 300~
500MPa pressure, temperature are 5 ~ 25 DEG C.
4. processing method according to claim 1, it is characterised in that for deodorization, deodorization Chinese medicine by the root of Dahurain angelica, dried orange peel
Formed with fructus amomi.
5. processing method according to claim 4, it is characterised in that used for deodorization, the root of Dahurain angelica of deodorization, dried orange peel and fructus amomi
Measure and be：The fresh addition of crocodile meat root of Dahurain angelica 3g, dried orange peel 2g and fructus amomi 2g per 1kg.
6. processing method according to claim 1, it is characterised in that while the Chinese medicine impregnates, addition seasoning
The mouthfeel of material regulation crocodile meat.
7. processing method according to claim 6, it is characterised in that the flavoring includes salt, soy sauce and cooking wine.
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| CN109567037A (en) * | 2019-01-08 | 2019-04-05 | 广东海洋大学 | A kind of processing method of crocodile jerky |
| CN110150572A (en) * | 2018-03-02 | 2019-08-23 | 浙江东来天然生物制品有限公司 | A kind of selenium-rich crocodile jerky of enriching the blood and tonifying qi and preparation method thereof |
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| CN102008084A (en) * | 2010-10-15 | 2011-04-13 | 华南农业大学 | Ultrahigh-pressure low-temperature sterilization method for processed meat product and application thereof |
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| CN102008084A (en) * | 2010-10-15 | 2011-04-13 | 华南农业大学 | Ultrahigh-pressure low-temperature sterilization method for processed meat product and application thereof |
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| CN110150572A (en) * | 2018-03-02 | 2019-08-23 | 浙江东来天然生物制品有限公司 | A kind of selenium-rich crocodile jerky of enriching the blood and tonifying qi and preparation method thereof |
| CN109567037A (en) * | 2019-01-08 | 2019-04-05 | 广东海洋大学 | A kind of processing method of crocodile jerky |
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Application publication date: 20171219 |