Preparation method of novel dried pork slice

Abstract

The invention discloses a preparation method of a novel dried pork slice. The method comprises the following steps of preparing pork (including mincing pork and the leftover material), clearing, chopping and mincing (adding composite phosphate and salt), mixing and stirring uniformly (adding the residual ingredient), pickling, forming and slicing, conducting an enzyme recombination reaction, enzyme deactivation, drying, baking, tableting, cooling and packaging to get a finished product. The pork is taken as the raw material, the auxiliary materials are 1% of transglutaminase (TG enzyme), 2% of soy isolate protein, 0.3% of composite phosphate, 0.3% of carrageenan, 8% of saccharose, 0.008% of nitrite, 2% of salt, 0.1% of black pepper, 0.1% of white pepper, and 0.02% of D-sodium isoascorbiate. The preparation method has the advantages that the TG enzyme is added to recombine the mined pork and the leftover material so as to expand the source of feed and be beneficial for forming the dried pork slice; the soybean isolate protein is added to reduce the cost and improve the taste; the baking process is optimized; and the finally obtained product has the characteristics of good taste, fresh luster, convenience in eating, simple production process and the like.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing dried pork. Background technique [0002] Pork occupies an extremely important position in human life and diet. According to the statistics of the Food and Agriculture Organization of the United Nations, the proportion of pork in human meat consumption is as high as 38.3%, ranking first. In the past 20 years, according to the statistics of urban and rural residents, the average annual meat consumption of Chinese people has increased by 0.5Kg. The more meat you eat, the greater the consumption of meat products. Meat products account for 15% of meat in my country, and urban residents are the main force of meat consumption. Pork not only contains very little sugar, but also is rich in protein, vitamins, fat and minerals. Pork protein is close to the amino acid pattern needed by the human body and is a complete protein. [0003] Pork not only contains very lit...

AI Technical Summary

Problems solved by technology

[0010] The purpose of the present invention is to provide a method for preparing dried pork for the existing problems such as difficulty in forming minced pork jerky and poor taste