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Processing method of wormwood dried pork slice

A technology of wormwood pork and wormwood powder, applied in the fields of application, food preparation, food science, etc., can solve the problem that dried pork is difficult to meet the consumption needs of nutrition, safety, health and leisure meat products, high raw material requirements, single variety and flavor, etc. problem, to achieve the effect of increasing the content of soluble dietary fiber, improving the texture performance, and facilitating the loss of water

Inactive Publication Date: 2014-01-15
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional dried pork has high requirements on raw materials and has a single variety and flavor
With the change of people's diet and consumption concept, traditional dried pork is difficult to meet people's consumption demand for nutrition, safety, health and leisure meat products, and functional meat products usher in a rare market development opportunity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Raw materials: 85 grams of lean pork, 15 grams of skinless pork fat;

[0028] Accessories: 1g wormwood powder, 10g water, 2.5g salt, 0.3g food grade carrageenan, 6g soybean protein isolate, 0.3g compound phosphate, 2g cooking wine, 10g white sugar, 0.3g monosodium glutamate, soy sauce 5 grams, Monascus red pigment 0.0075 grams, compound spice seasoning (ginger powder, pepper powder, cinnamon powder) 0.8 grams. Wherein the wormwood is dried wormwood powder with a particle size above 60 mesh;

[0029] Processing method: Use a 6mm aperture meat grinder to make lean pork and pork fat into minced meat, and mix them evenly; add the above-mentioned auxiliary materials, chop and mix for 10 minutes at a temperature of 5°C; marinate at a temperature of 5°C for 24 hours; Put the marinated mixed minced meat into a mold to make thin slices with a thickness of 3mm; use the method of baking and drying, that is, first bake at a temperature of 60°C in the far infrared for 75 minutes, a...

Embodiment 2

[0032] Raw materials: 90 grams of lean pork, 10 grams of skinless pork fat;

[0033] Accessories: 1.5 grams of wormwood powder, 12 grams of water, 1.2 grams of salt, 0.5 grams of food-grade carrageenan, 6 grams of soybean protein isolate, 0.5 grams of compound phosphate, 1.6 grams of rice wine, 18 grams of white sugar, 4 grams of soy sauce, red Aspergillus pigment 0.0075 gram, monosodium glutamate and spicy seasoning are with embodiment 1;

[0034] Processing method: Make 4mm thin slices, adopt the method of baking and drying, that is, first bake at a temperature of 50°C for 90 minutes to obtain semi-dry products, and cut the semi-dry products into small pieces of 20×20mm. Then bake at a temperature of 150° C. in far infrared for 5 minutes to obtain a cured product; other steps are the same as in Example 1.

[0035] Gained product fat content is lower than 10%, and other quality index is with embodiment 1.

Embodiment 3

[0037] Raw materials: 85 grams of lean pork, 15 grams of skinless pork fat;

[0038] Accessories: 1g wormwood powder, 10g water, 1.2g salt, 0.3g food grade carrageenan, 9g soybean protein isolate, 0.3g compound phosphate, 2g cooking wine, 10g white sugar, 0.5g monosodium glutamate, soy sauce 5 grams, Monascus red pigment 0.0075 grams, compound spice seasoning (ginger powder, pepper powder, cinnamon powder, chili powder) 0.8 grams;

[0039] Processing method: Make 5mm thin slices, adopt the method of baking and drying, that is, first bake at 60°C for 90 minutes to obtain semi-dry products, and cut the semi-dry products into small pieces of 20×20mm. Then bake at a temperature of 160° C. in far infrared for 5 minutes to obtain a cured product; other steps are the same as in Example 1.

[0040] The protein content of the product obtained is about 28%, the fat content is lower than 15%, and other quality indicators are the same as in Example 1.

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Abstract

The invention relates to a processing method of a wormwood dried pork slice. The wormwood dried pork slice comprises raw materials and auxiliary materials, wherein the raw materials comprise pork lean and skinless lardo; the auxiliary materials comprise wormwood powder, water, salt, composite phosphate, food-grade carrageenan, soy isolate protein, monosodium glutamate, cooking wine, white sugar, light soy sauce, monascus red color and aromatic seasoning. The processing method comprises the following preparation operation steps: (1) preprocessing the raw materials; (2) chopping and curing; (3) forming; (4) drying; (5) slicing; and the like. According to the invention, the wormwood dried pork slice safe to eat is prepared by utilizing the characteristic that wormwood is rich in plant fibers and the antibacterial and antioxidative functions of the wormwood; a product structure of a conventional dried meat slice food can be improved; health of people can be promoted; the wormwood dried pork slice meets the development direction of the meat product; the dried pork slice processed by the processing method can reduce the requirement of the raw materials on the shape of meat, can utilize leftover minced meat generated in the pig processing process, is easy to the industrial implement and can generate an active effect of promoting the technical progress of the conventional dried pork slice processing industry in China.

Description

technical field [0001] The invention belongs to the technical field of meat product processing, and relates to dried pork and a processing method thereof. Background technique [0002] Making full use of natural food resources to develop and develop functional meat products is an important direction for the development of meat product processing. Dried meat, as a kind of traditional flavor leisure meat product, has a long history and a good consumption base. Traditional dried pork has high requirements on raw materials and has a single variety and flavor. With the change of people's diet and consumption concept, traditional dried pork is difficult to meet people's consumption demand for nutrition, safety, health and leisure meat products, and functional meat products usher in a rare market development opportunity. [0003] Wormwood, also known as mugwort, is a natural, medicinal and edible herb. Studies have shown that wormwood contains a variety of ingredients with speci...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/318A23L1/30A23L33/10A23L33/185
CPCA23L13/70A23L13/42A23L33/10A23V2002/00
Inventor 卢秋红陈从贵吴双双陈星周燕子李沛军
Owner HEFEI UNIV OF TECH
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