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A strange-flavored soybean-dried pork jerky and its preparation method

A technology of strange-flavored peas and pork jerky, which is applied in food preparation, the function of food ingredients, and the shape of food, etc., to achieve the effects of easy chewing and digestion, rich chewing feeling, and reduced labor intensity

Inactive Publication Date: 2015-11-18
贵州五福坊食品(集团)股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no leisure food that can combine pork and beans well on the market. With people's continuous pursuit of healthy food, convenient, healthy and nutritious food will be more and more popular among people, and will enrich all kinds of people. Favorite healthy snack food has become a research topic for food production staff

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Raw material preparation: 100 parts of lean pork and 30 parts of strange-flavored soybeans, auxiliary materials: 14 parts of white sugar, 8 parts of edible glycerin, 6 parts of glucose, 1.4 parts of salt, 1 part of soy sauce, 6 parts of soybean oil, 2 parts of chili powder, Natural powder 0.06 parts, pepper powder 1.2 parts, sesame oil 0.6 parts, pepper oil 0.4 parts.

[0024] Preparation:

[0025] (1) Pork processing: Remove the fascia on the surface of the pork, divide the large pieces of pork into palm-sized pieces, put them in a steam pot and cook until they are broken. There is no obvious fascia connection, and the center of the meat can be clearly separated by hand, but the muscle fibers will not spread out. Cool to normal temperature, then use a dicing machine to cut the pork into 0.5cm particles;

[0026] (2) Stir-frying of pork jerky: Put the prepared auxiliary materials into the pot, mix well, add 20% of the amount of pork in water, boil the auxiliary materi...

Embodiment 2

[0034] Raw material preparation: 90 parts of lean pork and 25 parts of strange-flavored beans, accessories: 13 parts of white sugar, 7 parts of edible glycerin, 5 parts of glucose, 1.3 parts of table salt, 0.9 parts of soy sauce, 5 parts of soybean oil, 1.5 parts of chili powder, 0.05 parts of natural powder, 1.1 parts of pepper powder, 0.5 parts of sesame oil, and 0.3 parts of pepper oil.

[0035] Preparation:

[0036] (1) Pork processing: Remove the fascia on the surface of the pork, divide the large pieces of pork into palm-sized pieces, put them in a steam pot and cook until they are broken. There is no obvious fascia connection, and the center of the meat can be clearly separated by hand, but the muscle fibers will not spread out. Cool to room temperature, and then use a dicing machine to cut the pork into 0.5cm long, wide and high particles. ;

[0037] (2) Stir-frying of pork jerky: Put the prepared auxiliary materials into the pot, mix well, add 20% of the amount of p...

Embodiment 3

[0045] Raw material preparation: 110 parts of lean pork and 35 parts of strange-flavored beans, accessories: 15 parts of white sugar, 9 parts of edible glycerin, 7 parts of glucose, 1.5 parts of salt, 1.1 parts of soy sauce, 7 parts of soybean oil, 2.5 parts of chili powder, 0.07 parts of natural powder, 1.3 parts of pepper powder, 0.7 parts of sesame oil, and 0.5 parts of pepper oil.

[0046] Preparation:

[0047] (1) Pork processing: Remove the fascia on the surface of the pork, divide the large pieces of pork into palm-sized pieces, put them in a steam pot and cook until they are broken. There is no obvious fascia connection, and the center of the meat can be clearly separated by hand, but the muscle fibers will not spread out. Cool to normal temperature, then use a dicing machine to cut the pork into 0.5cm particles;

[0048] (2) Stir-frying of pork jerky: Put the prepared auxiliary materials into the pot, mix well, add 20% of the amount of pork in water, boil the auxili...

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Abstract

The invention discloses special flavored lima bean dried pork slices and a preparation method thereof. The method comprises the following steps: with pork and special flavored lima beans as main raw materials, adding auxiliary materials such as white granulated sugar, edible glycerol, glucose, common salt, sauce, soybean oil, chili powder, cumin powder, pepper powder, sesame oil and zanthoxylum oil, and flavoring to prepare the special flavored lima bean dried pork slices. Compared with the prior art, the method has the advantages that the pork is cut into particles and is boiled, fried and roasted into a dried pork slice product, and then the crispness and the special nutrition of the special flavored lima bean are rationally matched with the pork. The special flavored lima bean dried pork slice product has not only the crispness of the special flavored lima beans but also the natural mellowness of the pork, the crispness of the lima beans is matched with the fragrance of the dried pork slices to produce wonderful smell and rich chewing feeling, and the interestingness and the fashionability for people during eating are increased. Meanwhile, the lima beans and the dried pork slices are harmonized, and the advantages are brought into full play, so that the product has the mellow feeling when fed into mouth and chewed, a non-inflaming and non-greasy feeling is achieved, and the product is a novel fashionable leisure meat product.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a strange-flavored dried bean and pork jerky and a preparation method thereof. Background technique [0002] Pork is one of the common animal foods on people's tables, and its price is moderate, and it is the main source of people's intake of animal fat. Most of the eating methods of pork are fresh meat cooking at present, but the shelf life of fresh meat is short, and it needs to be cooked before eating, and its eating is limited by time and place, thereby limiting people's eating. The content of fat and cholesterol in pork is higher than that of other meats. If you eat it in excess for a long time, it will inevitably lead to a large intake of fat, saturated fatty acid and cholesterol. Therefore, while making pork into a product that is convenient to eat and carry, it is also necessary to consider the nutritional mix and the intake balance of various foods. [0003] Traditional ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/30A23L33/10
CPCA23L5/13A23L13/10A23L13/428A23L33/10A23P30/10A23V2002/00A23V2200/30A23V2200/324A23V2200/326A23V2200/3262A23V2200/332
Inventor 王怀平张汝平周娟熊权潘鹞
Owner 贵州五福坊食品(集团)股份有限公司
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