Method for preparing selenium-rich dried pork slices by utilizing selenium-rich edible fungus powder

A technology of selenium-enriched edible fungus and dried pork, which is applied in food preparation, application, food science, etc., can solve the problems of long production cycle, high product price, and limited consumer groups, and achieve simple production process, prevention of diabetes, and convenient operation Effect

Active Publication Date: 2011-08-17
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the biotransformation selenium-enrichment technology in the planting and breeding industries has a long production cycle, low selenium-enrichment biological efficiency, and the selenium content of the product is not easy to stabilize.
Selenium

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0025] 1. Preparation of selenium-enriched bacterial powder compound:

[0026] According to the national invention patent CN1951221 "Preparation method of selenium-enriched pumice mushroom powder" (ZL 200610135227) to prepare selenium-enriched pumice mushroom powder, add thirteen spices, ginger powder, green onion powder, garlic powder and other spices through a high-speed universal grinder Grinding for 3 to 5 minutes, mixing evenly and passing through a sieve with a mesh size of 80 to 100 for refinement. On the one hand, it can mix the selenium-rich pear mushroom powder with spices such as thirteen spices, ginger powder, green onion powder, garlic powder, etc., and improve The distribution uniformity of selenium-enriched mushroom powder in the preparation process of dried pork; on the other hand, the loss of organic selenium in edible fungi in subsequent processing is reduced. Among them, the ratio of selenium-enriched mushroom powder (according to the weight ratio of organic...

Embodiment 1

[0035] Preparation of selenium-enriched bacterial powder compound:

[0036] The selenium-enriched bacterial powder composite material is added according to the weight ratio of organic selenium content and spices in the selenium-enriched pear mushroom powder = 1:2000. Mix the selenium-enriched mushroom powder and spices evenly and pass through a 100-mesh sieve. The spices are composed of thirteen spices, ginger powder, green onion powder and garlic powder.

[0037]300g of pig hind leg lean meat that has passed the inspection and quarantine is removed from the remaining broken bones, subcutaneous fat, fascia tendon, lymph, blood stains, cleaned and minced with a meat grinder, and then added with 12g of cornstarch, 0.06g of iso-Vc sodium, Mix 0.6g compound phosphate, 0.24g natural monascus red pigment, 6g table salt, 6g white sugar, 0.7g monosodium glutamate, 6.5g liquor, 2.4g selenium-enriched bacterial powder compound, stir evenly and place in the refrigerator (3°C) Marinate ...

Embodiment 2

[0039] Preparation of selenium-enriched bacterial powder compound:

[0040] The selenium-enriched bacteria powder composite material is added according to the weight ratio of organic selenium content and spices in the selenium-enriched pear mushroom powder = 1:4000. Mix the selenium-enriched pear mushroom powder and spices evenly and pass through a 80-mesh sieve. The spices are composed of thirteen spices, ginger powder, green onion powder and garlic powder.

[0041] 300g of pig hind leg lean meat that has passed the inspection and quarantine is removed from the remaining broken bones, subcutaneous fat, fascia tendon, lymph, and blood. Mix 0.75g compound phosphate, 0.3g natural monascus red pigment, 7g table salt, 6.5g white sugar, 0.8g monosodium glutamate, and 8.5g white wine, stir evenly, put it in the refrigerator (4°C) and marinate for 22 hours, and the marinating is complete Finally, add 3.2g of selenium-enriched bacterial powder compound, stir evenly, and put it in th...

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Abstract

The invention provides a method for preparing selenium-rich dried pork slices by utilizing selenium-rich edible fungus powder, and a dried pork slice leisure nutritional food which is rich in edible fungi and organic selenium can be prepared by performing special fungus powder preparation, pickling with auxiliary materials, three-stage type baking process and other technical processed on biological organic selenium edible fungus fine powder which is prepared by liquid culture preparation through nutrition metabolic biotransformation way of the edible fungi. The method has important practical significance for enriching varieties of the selenium-rich nutritional foods with different commodity varieties on the market and easing the status quo that diet foods of urban and rural residents in China are lack of the selenium. The method is market-oriented, the functional dried pork slice product is developed through the scientific compounding technology according to the principle of nutrition, and the method is in line with the requirements of people on nutrition and health care of the foods. The production process is simple, the operation is convenient, and the requirements of industrialproduction can be met.

Description

technical field [0001] The invention relates to a method for preparing selenium-enriched pork jerky by using selenium-enriched edible fungus powder, and belongs to the field of instant meat product processing. Background technique [0002] With the development of the economy, the progress of the society and the acceleration of the pace of life, the consumption psychology and consumption behavior of consumers are becoming more and more mature. content, but more and more focus on food safety, functionality and convenience. At present, the research on functional food in beverages, dairy products, grain products, etc. is relatively successful, and many products have come out, but the development and processing of meat products are relatively few. Dried meat is one of the traditional meat products in China. It is favored by consumers as an ideal food for travel, portability and leisure due to its easy processing, good storability, convenient eating and unique flavor. However, j...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/318A23L1/30A23L13/40A23L13/70
Inventor 沈恒胜陈君琛赖谱富吴俐孔智伟
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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