Technology for processing pork jerky sheets

A processing technology, pork paper technology, applied in application, food preparation, food science, etc., can solve the problems of long production cycle, unsuitable for large-scale industrial production, and hard texture.

Active Publication Date: 2010-12-08
广东真美食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional jerky has a long production cycle, time-consuming spreading and sieving, and is not suitable ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] The present invention will be described in detail below through examples.

[0019] (1) Select qualified fresh pork hind legs, remove fascia and grease;

[0020] (2) Twist the above pork with a 2mm sieve plate into meat filling, add 10% wheat starch, 5% white sugar, 4% soy sauce, 3% almonds, 2% vegetable oil, 1% sesame, 1% edible salt, 0.5% Garlic powder, 0.3% monosodium glutamate, 0.2% pepper, mix well, the amount of the above auxiliary materials is the percentage of the weight of the meat filling, marinate for 1 hour;

[0021] (3) Put the marinated meat stuffing into the mold, and then put it into the quick freezer to freeze until the center of the meat hardens, and the temperature is -4°C;

[0022] (4) cutting the frozen pork stuffing into thin slices with a thickness of 0.3 mm to make pork paper;

[0023] (5) Put the cut pork paper into the oven for drying, the temperature is 60°C, and the drying time is 30 minutes;

[0024] (6) Put the dried pork paper in an oven...

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PUM

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Abstract

The invention discloses technology for processing pork jerky sheets, which is implemented by the following technical scheme: selecting qualified fresh pork ham, and removing fascia and grease; mincing the pork by using a meat mincer, adding auxiliary materials, uniformly stirring, and salting into pork filling; putting the salted pork filling into a mold, freezing until the center of the meat is hardened; slicing the frozen pork filling into sheets with the thickness of 0.2 to 1.5mm by using an automatic slicer to prepare the pork jerky sheets; drying the sliced pork jerky sheets in an oven; baking and cooking the dried pork jerky sheets in a roaster; and packaging to prepare the product. The technology is a brand-new method for producing dried shred pork; the thickness of the product is controlled to be between 0.2 and 1.5mm; and the product is as thin as paper. The pork jerky sheets meet the requirement for the development of era, combine meat with nut, are fashionable and nutritious, meet the requirement of modern people on various nutrients, are uniquely delicious, and become a high-grade casual snack popular with young people and children at present.

Description

technical field [0001] The invention relates to the field of food, in particular to a processing technology of pork paper. Background technique [0002] In recent years, there are more and more types of leisure meat products, and its diversified tastes are favored by consumers. Especially jerky is people's favorite leisure food, and is welcomed by people from all levels of consumption. The traditional jerky has a long production cycle, time-consuming spreading and sieving, is not suitable for large-scale industrial production, and has disadvantages such as hard texture, tough texture, and single flavor. Contents of the invention [0003] To meet people's needs, the invention provides a pork paper processing technology. [0004] The present invention is achieved through the following technical solutions: [0005] (1) Select qualified fresh pork hind legs, and remove fascia and fat; [0006] (2) above-mentioned pork is minced by a meat grinder, then add auxiliary materia...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/317A23L1/314A23L1/318A23L13/10A23L13/40A23L13/60A23L13/70
Inventor 陈楚锐庄沛锐邢彦纯
Owner 广东真美食品股份有限公司
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