Vegetable dried pork with carrot taste and preparation method thereof

A technology for carrot and pork jerky, which is applied to the field of carrot-flavored vegetable and pork jerky and its preparation, can solve the problems of single product taste, hard taste, and low nutritional value of the product, and achieves a long aftertaste, mellow taste, and easy chewing and digestion. Effect

Active 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, convenient, healthy and nutritious food will become more and more popular among people, and enriching various healthy and leisure foods that the public likes has become a research topic for food production staff

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Prepare raw materials: 100kg of lean pork (choose pork leg as raw material, remove the fascia, broken oil and blood stains on the pork leg before cooking) and 6kg of fresh carrot, auxiliary materials: white sugar 10kg, soybean oil 7kg, honey 13kg , edible glycerin 5kg, rice wine 2kg, soy sauce 4kg, salt 1.8kg, monosodium glutamate 0.6kg, licorice powder 0.2kg, white pepper 0.6kg, five-spice powder 0.2kg and star anise powder 0.1kg

[0020] Preparation:

[0021] (1) Processing of pork: Boil the pork until it is broken, until the surface meat begins to become loose. Squeeze it directly with your hands to form a silky shape naturally. After there is no obvious fascia connection, cool it to room temperature, and then use a dicing machine to The pork is cut into granules with a length, width and height of 0.9 cm;

[0022] (2) Processing of carrots: clean fresh carrots in clear water, then cut them into granules with a length, width and height of 0.3 cm, and soak them in cle...

Embodiment 2

[0028] Prepare raw materials: 90kg lean pork (choose pork leg as raw material, remove the fascia, broken oil and blood stains on the pork leg before cooking) and 5kg fresh carrot; accessories: white sugar 9kg, soybean oil 6kg, honey 12kg , edible glycerin 4kg, rice wine 1kg, soy sauce 3kg, salt 1.5kg, monosodium glutamate 0.5kg, licorice powder 0.1kg, white pepper 0.5kg, star anise powder 0.08kg and allspice powder 0.1kg

[0029] Preparation:

[0030] (1) Processing of pork: Boil the pork until it is broken, until the surface meat begins to become loose. Squeeze it directly with your hands to form a silky shape naturally. After there is no obvious fascia connection, cool it to room temperature, and then use a dicing machine to The pork is cut into granules with a length, width and height of 0.9 cm;

[0031] (2) Processing of carrots: clean fresh carrots in clear water, then cut them into granules with a length, width and height of 0.3 cm, and soak them in clear water for late...

Embodiment 3

[0037] Prepare raw materials: 110kg of lean pork (choose pork leg as raw material, remove the fascia, broken oil and blood stains on the pork leg before cooking) and 7kg of fresh carrot. Accessories: white sugar 11kg, soybean oil 8kg, honey 14kg, edible glycerin 6kg, rice wine 3kg, soy sauce 5kg, salt 2kg, monosodium glutamate 0.7kg, licorice powder 0.3kg, white pepper 0.7kg, star anise powder 0.12kg and five-spice powder 0.3kg

[0038] Preparation:

[0039] (1) Processing of pork: Boil the pork until it is broken, until the surface meat begins to become loose. Squeeze it directly with your hands to form a silky shape naturally. After there is no obvious fascia connection, cool it to room temperature, and then use a dicing machine to The pork is cut into granules with a length, width and height of 0.9 cm;

[0040] (2) Processing of carrots: clean fresh carrots in clear water, then cut them into granules with a length, width and height of 0.3 cm, and soak them in clear water f...

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PUM

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Abstract

The invention discloses vegetable dried pork with a carrot taste and a preparation method thereof. The preparation method comprises the following steps: using pork and carrots as main raw materials; adding auxiliary materials, such as white granulated sugar, soybean oil, honey, edible glycerin, rice wine, common salt, white pepper, monosodium glutamate, licorice powder, five-spice powder, star aniseed powder, and the like; and seasoning to prepare the vegetable dried pork with a carrot taste. Compared with the prior art, fresh carrots with special faint scent, nutritive peculiarity and flavorare utilized to be reasonably combined with pork, and the pork and the carrots are repeatedly flavored and processed into a cooked pork product. The product has the faint scent of the carrots and thenatural 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 carrot-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 that of other meats. If you eat it in excess for a long time, it will inevitably lead to a large intake of fat, saturated fatty acid and cholesterol. Therefore, when pork is made into a product that is convenient to eat and carry, nutritional collocation and a balanced intake of various foods should also be considered. Moreover, with the improvement of people's living standards, people in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
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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