Vegetable dried pork with green cucumber taste and preparation method thereof

A technology of pork jerky and vegetables, applied in the food field, can solve the problems of single taste, hard taste, and low nutritional value of the product, and achieve the effect of soft and comfortable taste, articulate, easy to chew and digest

Inactive Publication Date: 2010-02-24
贵州五福坊食品(集团)股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional pork jerky is made with pork as the main raw material. The taste of the product is single, and the taste is relatively hard. With people's continuous pursuit of healthy food, conve...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Preparation of raw materials: Main ingredients: 100kg of lean pork (choose pork leg, remove the fascia, broken oil and blood stains on the pork leg before cooking) and 6kg of cucumber, accessories: 15kg of white sugar, 10kg of vegetable oil, 2kg of honey, Rice wine 2kg, salt 1.8kg, pepper powder 1.2kg, white pepper 0.6kg, monosodium glutamate 0.6kg, hay powder 0.2kg, five-spice powder 0.2kg and star anise powder 0.1kg

[0021] Preparation:

[0022] (1) Cook the pork until it is broken, until the surface meat begins to become loose, and it can be naturally formed into filaments by pressing directly with your hands. After there is no obvious fascia connection, cool it to room temperature, and then use a dicing machine to cut the pork into long pieces. Particles with a width and height of 1 cm square;

[0023] (2) Treatment of cucumbers: clean fresh cucumbers in clean water, remove the head and tail, and then cut into granules with a length, width and height of 0.3 cm;

...

Embodiment 2

[0029] Raw material preparation: 90kg of lean pork (choose pork leg, remove the fascia, broken oil and blood stains on the pork leg before cooking) and 5kg of fresh cucumber, accessories: 14kg of white sugar, 9kg of vegetable oil, 1kg of honey, 1kg of rice wine , salt 1.5kg, pepper powder 1kg, white pepper 0.5kg, monosodium glutamate 0.5kg, hay powder 0.1kg, five-spice powder 0.1kg and star anise powder 0.08kg

[0030] Preparation:

[0031] (1) Cook the pork until it is broken, until the surface meat begins to become loose, and it can be naturally formed into filaments by pressing directly with your hands. After there is no obvious fascia connection, cool it to room temperature, and then use a dicing machine to cut the pork into long pieces. Particles with a width and height of 1 cm square;

[0032] (2) Treatment of cucumbers: clean fresh cucumbers in clean water, remove the head and tail, and then cut into granules with a length, width and height of 0.3 cm;

[0033] (3) Sti...

Embodiment 3

[0038]Raw material preparation: 110kg of lean pork (choose pork leg, remove the fascia, broken oil and blood stains on the pork leg before cooking) and 7kg of fresh cucumber, accessories: 16kg of white sugar, 11kg of vegetable oil, 3kg of honey, 3kg of rice wine , salt 2kg, pepper powder 1.5kg, white pepper 0.7kg, monosodium glutamate 0.7kg, hay powder 0.3kg, five-spice powder 0.3kg and star anise powder 0.12kg

[0039] Preparation:

[0040] (1) Cook the pork until it is broken, until the surface meat begins to become loose, and it can be naturally formed into filaments by pressing directly with your hands. After there is no obvious fascia connection, cool it to room temperature, and then use a dicing machine to cut the pork into long pieces. Particles with a width and height of 1 cm square;

[0041] (2) Treatment of cucumbers: clean fresh cucumbers in clean water, remove the head and tail, and then cut into granules with a length, width and height of 0.3 cm;

[0042] (3) St...

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PUM

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Abstract

The invention discloses vegetable dried pork with a green cucumber taste and a preparation method thereof. The preparation method comprises the following steps: using pork and cucumbers as main raw materials; and adding auxiliary materials such as white granulated sugar, vegetable oil, honey, rice wine, common salt, pepper powder, white pepper, monosodium glutamate, licorice powder, five-spice powder, star aniseed powder, and the like. Compared with the prior art, fresh cucumbers with special faint scent, nutritive values and flavor are utilized to be reasonably combined with pork, and the pork and the cucumbers are cut into particles, boiled, fried, baked, packaged and processed into a cooked pork product. The product has the faint scent of the cucumbers and the natural sweet smell of the pork, has durable aftertaste and sweet, delicious and palateful aroma and is a leisure food beneficial to all ages.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a cucumber-flavored vegetable pork jerky and a preparation method thereof. Background technique [0002] Pork is one of the common animal foods on people's table, its price is moderate, and it is the main source of animal fat intake. At present, pork is mostly cooked with fresh meat, but fresh meat has a short shelf life and needs to be cooked before consumption. Its consumption is limited by time and place, which limits people's consumption. The content of fat and cholesterol in pork is higher than other meats. Excessive consumption for a long time will inevitably lead to a large intake of fat, saturated fatty acids and cholesterol. Therefore, when making pork into products that are convenient to eat and carry, it is also necessary to consider Nutritional collocation, balanced intake of various foods, and, with the improvement of people's living standards, people are increasingly ...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/01A23L1/212A23L1/29A23L1/318A23L13/10A23L5/10A23L13/40A23L13/70A23L19/00A23L33/00
Inventor 王怀平张汝平陈古杰张亮周娟
Owner 贵州五福坊食品(集团)股份有限公司
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