Recombined fried pork crisps

A technology for dried meat and weight, which is applied in the field of food processing, can solve the problems of high cost of processing technology and high cost and price of raw meat, and achieve the effects of good texture and taste, low cost and reduced production cost.

Active Publication Date: 2012-08-08
福州素天下食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

Although the present invention solves the flavor problem of meat, the cost consu

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0017] Example: A preparation method of recombined pork jerky

[0018] A preparation method for recombined pork jerky, comprising the following steps:

[0019] (1) Raw meat processing: Select pork with bright color, fresh meat and no peculiar smell. After removing broken bones, tendons and tendons, wash it with water 4 times the weight of the raw meat, cut the pork into 4-5mm cubes, press The weight ratio of fat to lean meat is 3:7, put it into a meat grinder and grind it into minced meat, and keep the meat temperature at 8 ° C to 10 ° C during the grinding process;

[0020] (2) Soybean textured protein treatment: Rehydrate the dried soybean textured protein in the soaking tank until it is completely soft, then dehydrate it with a dehydrator for 90s, and chop it with a blunt knife of a chopping machine for 120s;

[0021] (3) Mix and knead the raw and auxiliary materials: 3.5 kg of minced meat obtained in step (1), 3.7 kg of soybean tissue protein after processing in step (2),...

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PUM

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Abstract

The invention relates to recombined fried pork crisps and a preparation method thereof. The preparation method of the recombined fried pork crisps comprises the steps of processing raw material meat, processing soybean tissue proteins, mixing, rolling and kneading raw and auxiliary materials and forming and curing. According to the preparation method, the preparation technique is simple, the costis low, and industrialized production is easy to implement. On the basis that the raw and the auxiliary materials are adequately utilized, the recombined fried pork crisps also can provide nutrients beside the raw material meat and have perfect natural muscle fibers and good quality and taste.

Description

technical field [0001] The invention relates to a food and a production method thereof, in particular to a recombined jerky and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Dried meat is a convenient snack food, soft and easy to chew, suitable for people of different ages, and deeply loved by consumers. However, in general jerky processing, the raw meat used is large pieces of hind legs, which are expensive, resulting in expensive jerky, which consumers cannot accept and turn their attention to other meat products; in addition, the general jerky In addition to the nutritional components of the meat itself and the trace seasonings immersed in the jerky and attached to the surface of the jerky, there are generally no other ingredients, the nutritional components are relatively simple, and the taste is relatively monotonous. When adding other nutrients, the additives and the meat slices cannot be combined into...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/30A23L1/305A23L13/10A23L13/40
Inventor 庞杰尹娜李耀玲温成荣叶伟健刘秋丽薛丽华林好
Owner 福州素天下食品有限公司
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