Processing technology of dried pork slices

Abstract

The invention provides a processing technology of dried pork slices. The processing technology comprises the following steps: selecting raw materials and primarily processing; loading preserved pork in a mould for forming by quick-freezing, and slicing the pork taken out of the mould after demoulding; adding salt, sugar, pigment and special seasoning soup to the sliced pork for boiling while turning, and braising with small fire until the soup is absorbed completely by the pork; taking out the braised sliced pork, separately spreading and airing on an iron sieve, then baking the iron sieve in a baking room while turning once every other half hour in a baking period to ensure that the sliced pork is uniformly baked, spreading and airing for 12 hours, and continuously baking the sliced pork while turning once every other half hour until the sliced pork is dried inside and outside and the water content is 15 percent; and performing microwave sterilization on the baked dried pork slices and then sub-packaging.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing technology of dried pork. Background technique [0002] The processing technology of pork jerky is already a very mature technology in the industry. The general process is the selection of raw meat—trimming—dipping—freezing—slicing—marinating—sieving—drying—cooling—packaging. However, there are still differences. The proportion of fat meat is very important to the taste of processing, and the adjustment of processing conditions in each step will also affect the deliciousness of dried pork. In the prior art, many dried pork has too much umami taste, and it will become more delicious after eating too much. Feeling dry mouth and nausea, too much umami taste is caused by the blind addition of monosodium glutamate during processing to increase the freshness, long-term consumption is harmful to the human body. Contents of the invention [0003] Technical problem t...

AI Technical Summary

Problems solved by technology

[0002] The processing technology of pork jerky is already a very mature technology in the industry. The general process is the selection of raw meat—trimming—dipping—freezing—slicing—marinating—sieving—drying—cooling—packaging. However, there are still differences. The proportion of fat meat is very important to the taste of processing, and the adjustment of processing conditions in each step will also affect the deliciousness of dried pork. In the prior art, many dried pork has too much umami taste, and it will become more delicious after eating too much. I feel dry mouth and nausea, too much umami taste is caused by blindly adding monosodium glutamate in the process of processing to improve the freshness, long-term consumption is harmful to the human body