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Dried fruit vegetable meat slice and preparation method thereof

A technology for dried fruit and vegetable meat and dried meat, applied in the field of food processing, can solve the problems of unstable moisture content, long production cycle, dry and hard taste, etc., and achieve the effects of improving nutrition and color, satisfying color and taste, and increasing nutritional value.

Active Publication Date: 2015-01-07
GUANGXI SHIWEI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional pork jerky is mainly made of pork, which contains more fat and protein, has a dry and hard taste, unstable moisture content, ugly color and single flavor and nutritional value, and is not suitable for the elderly and children. At the same time, the production cycle of dried pork is long, The process is difficult. In order to improve the color and tenderness of the product, the use of some food additives does not comply with food safety regulations and standards, which is not good for human health. The corresponding market prospect is not particularly ideal

Method used

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  • Dried fruit vegetable meat slice and preparation method thereof
  • Dried fruit vegetable meat slice and preparation method thereof
  • Dried fruit vegetable meat slice and preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0029] A kind of preserved fruit and vegetable meat, which is prepared by mixing the following raw materials and auxiliary materials according to a certain mass ratio:

[0030] 100 parts of pork (lean to fat ratio 2:1), 9 parts of apples, 8 parts of carrots, 0.01 parts of red yeast rice, 1 part of salt, 0.2 parts of monosodium glutamate, 0.25 parts of pepper powder, 0.09 parts of pepper powder, 4 parts of water, 4.2 parts of soy sauce (2:1 ratio of light soy sauce to dark soy sauce), 1 part of cooking wine, 2 parts of honey, 0.9 part of refined starch, 1.5 parts of shrimp skin squid, 0.03 part of papain and 0.3 part of carrageenan.

[0031] The above raw and auxiliary materials are made according to the following steps:

[0032] (1) Selection and trimming of raw meat: select fresh pork (with a lean-to-fat ratio of 2:1), and remove excess fascia;

[0033] (2) Soaking: Wash the trimmed pork with running water to remove blood stains;

[0034] (3) Minced meat: Put lean meat and ...

Embodiment 2

[0044] A kind of preserved fruit and vegetable meat, which is prepared by mixing the following raw materials and auxiliary materials according to a certain mass ratio:

[0045] 100 parts of pork (lean to fat ratio 4:1), 10 parts of apples, 9 parts of carrots, 0.02 parts of red yeast rice, 1.2 parts of salt, 0.2 parts of monosodium glutamate, 0.3 parts of pepper powder, 0.11 parts of pepper powder, 8 parts of water, 4.2 parts of soy sauce (1:1 ratio of light soy sauce to dark soy sauce), 1.4 parts of cooking wine, 3 parts of honey, 1 part of refined starch, 2.5 parts of shrimp skin squid, 0.04 parts of papain and 0.3 parts of carrageenan.

[0046] The above raw and auxiliary materials are made according to the following steps:

[0047] (1) Selection and trimming of raw meat: select fresh pork (with a lean-to-fat ratio of 4:1), and remove excess fascia;

[0048] (2) Soaking: Wash the trimmed pork with running water to remove blood stains;

[0049](3) Minced meat: Put the le...

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Abstract

The invention discloses a dried fruit vegetable meat slice which is prepared by blending the following materials according to certain mass ratio: 100 parts of pork (the ratio of lean to fat is 2:1 to 4:1), 8-10 parts of apple, 8-9 parts of carrot, 0.01-0.02 part of monascus color, 1-1.2 parts of salt, 0.15-0.2 part of aginomoto, 0.2-0.3 part of wild pepper powder, 0.09-0.11 part of ground pepper, 4-8 parts of water, 4.2 parts of soybean sauce (the ratio of light soy sauce to dark soy sauce is 1:1 to 3:1), 1-1.4 parts of cooking wine, 2-3 parts of honey, 0.8-1 part of refined starch, 1.5-2.5 parts of dried small shrimps and squid, 0.03-0.04 part of papain, and 0.25-0.3 part of carrageenan. The dried fruit vegetable meat slice is processed through the steps of adjusting the materials, soaking, mincing into meat paste, dosing, pickling, sieving by spreading, making a sauce, spreading the sauce, drying and baking. The dried slice meat prepared according to the preparation method has the faint scents of apples and carrots, in nutrition, the cellulose and vitamins are provided, the defect of nutritional value of a traditional dried meat slice is made up, the options for the public are increased, and relatively wider market application prospect is achieved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a formula and a preparation method of nutritious food, that is, dried fruit and vegetable meat and a preparation method. Background technique [0002] Traditional pork jerky is mainly made of pork, which contains more fat and protein, has a dry and hard taste, unstable moisture content, ugly color and single flavor and nutritional value, and is not suitable for the elderly and children. At the same time, the production cycle of dried pork is long, The process is difficult. In order to improve the color and tenderness of the product, the use of some food additives does not meet the standards of food safety regulations and is harmful to human health. The corresponding market prospect is not particularly ideal. Contents of the invention [0003] The object of the present invention is to provide a dried fruit and vegetable meat and its preparation method, which combines p...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L1/318A23L13/60A23L13/40A23L13/70
CPCA23V2002/00A23V2200/32
Inventor 胡萍王电樊敏
Owner GUANGXI SHIWEI FOOD CO LTD
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