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Method for preparing pork jerky

A technology for pork jerky and meat pieces, which is applied in the field of food processing, can solve problems such as potential safety hazards, and achieve the effects of improved stability and safety, complete color and aroma, and improved flavor.

Inactive Publication Date: 2013-04-10
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although market products are in accordance with national standards, the intake is very small, but after all there are potential safety hazards

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for preparing pork jerky, carried out according to the following steps:

[0025] (1) Pretreatment: select the commercially available lean pork meat that has passed the inspection, cut into small pieces or thin strips, and soak the residual blood in the meat with cold water;

[0026] (2) Cooking of ingredients: Add ingredients and meat cubes or strips, and cook. The ingredients do not add coloring agent shoalate, shoalate and umami flavor monosodium glutamate; based on 500g pork, 10g salt, 10g sugar, 20g soy sauce, 20g fennel, 40g pepper, 80g pepper, and 20g cinnamon are used in the ingredients. , shallot 30g, garlic 60g, pepper 10g, angelica dahurica 10g, kaempferen 10g, clove 2g, star anise 50g, tangerine peel 10g, amomum 10g, nutmeg 0g, mustard 0g, grass fruit 0g, Piper 10g, licorice 20g, turmeric 30g, 0g of cumin, 10g of fragrant leaves, 10g of fragrant fruit; put the above ingredients and meat pieces / meat strips into 2kg of clear water, boil and cook on lo...

Embodiment 2

[0032] A method for preparing pork jerky, carried out according to the following steps:

[0033] (1) Pretreatment: select the commercially available lean pork meat that has passed the inspection, cut into small pieces or thin strips, and soak the residual blood in the meat with cold water;

[0034] (2) Cooking of ingredients: Add ingredients and meat cubes or strips, and cook. No coloring agent shoalate, shoalate, and umami flavor monosodium glutamate are added to the ingredients; based on 500g of pork, 15g of salt, 20g of sugar, 30g of soy sauce, 30g of fennel, 60g of Chinese prickly ash, 100g of pepper, 50g of cinnamon, 50g green onions, 80g garlic, 10g pepper, 20g Angelica dahurica, 10g kaempferia, 5g cloves, 50g star anise, 30g tangerine peel, 20g amomum, 30g nutmeg, 10g mustard, 10g grass fruit, 10g Piper chinensis, 40g licorice, 30g turmeric , 30g of cumin, 10g of fragrant leaves, 10g of fragrant fruit; put the above ingredients and meat pieces or meat strips into 3kg o...

Embodiment 3

[0039] A method for preparing pork jerky, carried out according to the following steps:

[0040] (1) Pretreatment: select the commercially available lean pork meat that has passed the inspection, cut into small pieces or thin strips, and soak the residual blood in the meat with cold water;

[0041](2) Cooking of ingredients: Add ingredients and meat cubes or strips, and cook. No coloring agents shoalate, shoalate, and umami flavor monosodium glutamate are added to the ingredients; based on 500g of pork, 10g of salt, 20g of sugar, 25g of soy sauce, 20g of fennel, 80g of peppercorns, 120g of peppers, 30g of cinnamon, 50g shallot, 30g garlic, 0g pepper, 0g Angelica dahurica, 10g kaempferen, 8g clove, 50g star anise, 20g tangerine peel, 10g amomum, 10g nutmeg, 10g mustard, 20g grass fruit, 5g Piper chinensis, 30g licorice, 30g turmeric , 0g of cumin, 10g of fragrant leaves, 10g of fragrant fruit; put the above ingredients and meat pieces or meat strips into 4kg of clear water, bo...

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PUM

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Abstract

The invention discloses a method for preparing pork jerky. The method comprises steps that: (1) lean pork is selected, and is cut into dices or strips; residue blood in the pork is leached by using cool water; (2) the pork dices or pork strips are boiled with other ingredients; (3) a starter is inoculated into a jar containing a liquid culture medium; the boiled pork dices or pork strips are placed into the jar; the materials are well mixed, and are fermented in a calorstat for 2 to 6 days; (4) an oven is sterilized; the pork dices or pork strips are baked in the oven under a temperature of 30 to 75 DEG C for 1 to 6 hours; (5) the materials are cooled, packaged, processed through Pasteurization, and examined; and qualified products are adopted as finished products. According to the invention, nitrate, nitrite and monosodium glutamate are not added into the products; texture, color and flavor of the products are substantially improved with complex effects generated during the microbe fermentation process; and harmful microbes including pathogenic bacteria in the foodstuff are inhibited, such that the stability and safety of the foodstuff are improved.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for preparing dried pork. Background technique [0002] Dried pork has gradually entered the consumer market due to the advantages of easy availability of raw materials and low prices. However, due to the fact that the jerky produced by the traditional process is easy to be hardened and dehydrated during cooking and baking, the product will have a hard taste and poor color; and umami seasoning monosodium glutamate, and the addition of these substances has certain harm to human health. For example, too much hypoxia salt enters the blood and causes tissue hypoxia, and severe cases have dyspnea, coma, and convulsions; Salt is easily reduced to nitrite; excessive intake of monosodium glutamate can cause head, chest, back, and shoulder pain, and heating it above 120°C will generate sodium pyroglutamate, which has certain toxicity. [0003] At present, the production of pork jerky...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
Inventor 赵长青杨秦欢邓静周健罗惠波
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING