Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Chinese-yam lilium-brownie fritillaria-cirrhosa pork jerky and preparation method

The technology of lily sichuan shell pork and yam is applied in the field of formula and preparation of health food, which can solve the problems of low nutritional value and no health care effect, and achieve the effects of elasticity, golden color and high edible efficacy.

Active Publication Date: 2013-12-25
JIANGSU JIUSIXIANG FOOD TECH
View PDF6 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Similar to processed pork products, they are only edible, with low nutritional value and no health effects

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] In the embodiment of the present invention, a kind of yam lily Chuanbei pork jerky, the raw material according to weight part comprises: 400 parts of pork, 40 parts of yam, 20 parts of lily, 20 parts of Chuanbei, 6 parts of salt, 20 parts of starch, 5 parts of white sugar 8 parts of monosodium glutamate, 0.001 part of glycyrrhizin, 4 parts of blended oil.

[0026] The preparation method of described Chinese yam lily Chuanbei pork jerky comprises the following steps:

[0027] (1) Preparation of yam: wash raw yam separately, soak for 10 minutes, grind into 100-mesh fine powder with water, and dry at 40°C for later use;

[0028] (2) Preparation of lily: wash the lily as raw material separately, soak for 10 minutes, grind into 100-mesh fine powder with water, dry at 40°C and set aside;

[0029] (3) Preparation of Chuanbei: Wash raw Chuanbei separately, soak for 10 minutes, grind into 100-mesh fine powder with water, dry at 40°C and set aside;

[0030] (4) S...

Embodiment 2

[0035] In the embodiment of the present invention, a kind of yam lily Chuanbei pork jerky, the raw material according to weight part comprises: 500 parts of pork, 50 parts of yam, 25 parts of lily, 25 parts of Chuanbei, 7 parts of salt, 25 parts of starch, 10 parts of white sugar 10 parts of monosodium glutamate, 0.002 parts of glycyrrhizin, 5 parts of blended oil.

[0036] The preparation method of described Chinese yam lily Chuanbei pork jerky comprises the following steps:

[0037] (1) Preparation of yam: wash raw yam respectively, soak for 10 minutes, grind into 150-mesh fine powder with water, and dry at 55°C for later use;

[0038] (2) Preparation of lily: wash the lily as raw material separately, soak for 10 minutes, grind into 150-mesh fine powder with water, and dry at 55°C for later use;

[0039] (3) Preparation of Chuanbei: Wash raw Chuanbei respectively, soak for 20 minutes, grind into 150-mesh fine powder with water, dry at 55°C and set aside;

...

Embodiment 3

[0045] In the embodiment of the present invention, a kind of yam lily Chuanbei pork jerky, the raw material according to weight part comprises: 600 parts of pork, 60 parts of yam, 30 parts of lily, 30 parts of Chuanbei, 8 parts of salt, 30 parts of starch, 15 parts of white sugar 12 parts of monosodium glutamate, 0.003 parts of glycyrrhizin, 6 parts of blended oil.

[0046] The preparation method of described Chinese yam lily Chuanbei pork jerky comprises the following steps:

[0047] (1) Preparation of yam: Wash the raw yam separately, soak for 20 minutes, grind into 180-mesh fine powder with water, and dry at 60°C for later use;

[0048] (2) Preparation of lily: wash the lily as raw material separately, soak for 20 minutes, grind into 180-mesh fine powder with water, dry at 60°C for later use;

[0049] (3) Preparation of Chuanbei: Wash raw Chuanbei separately, soak for 20 minutes, use water to grind into 180-mesh fine powder, dry at 60°C and set aside;

[0050] ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

A disclosed Chinese-yam lilium-brownie fritillaria-cirrhosa pork jerky comprises the raw materials in parts by weight: 400-600 parts of pork, 40-60 parts of Chinese yam, 20-30 parts of lilium brownie, 6-8 parts of edible salt, 20-30 parts of starch, 5-15 parts of white sugar, 8-12 parts of monosodium glutamate, 0.0001-0.0003 part of glycyrrhizin and 4-6 parts of mixed oil. The prepared Chinese-yam lilium-brownie fritillaria-cirrhosa pork jerky is golden yellow in color, fragrant, fresh, tasty, abundant in elasticity and high in edible efficacy, and is capable of tonifying qi, tonifying the lung, clearing phlegm heat, moistening the lung and suppressing cough, and has effects of inflammatory resistance, allergy resistance, ulcer resistance and the like.

Description

technical field [0001] The invention relates to a formula and a preparation method of a health food, in particular to dried pork with yam, lily and chuanbei and a preparation method. Background technique [0002] The processing process of pork jerky currently on the market is as follows: 1. Selection of raw meat and air trimming Select fresh pork hind leg lean meat, remove fat and fascia, put the lean meat into molds, and quench it in the freezer. When the temperature of the meat center reaches -2°C, take out the slices, which are 8 cm wide, 12 cm long, and 1-2 cm thick. 2. The ingredients for marinating are 50 kg of lean meat, 4.25 kg of special soy sauce, 6.5 kg of sugar, 1.5 kg of eggs, 0.25 kg of monosodium glutamate, and 50 grams of white pepper. Mix the ingredients well and mix well with the meat cubes and marinate for 50 minutes. 3. Baking Spread the marinated meat slices on a sieve plate wiped with vegetable oil, put it in a drying room at 65°C, bake for 5-6 hours,...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/311A23L1/317A23L1/314A23L1/30A23L33/10
Inventor 李良
Owner JIANGSU JIUSIXIANG FOOD TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com