Tangerine peel flavored dried meat slices and preparation method thereof

A technology of dried meat and tangerine peel, applied in the field of food processing, which can solve the problems of hard meat, unsuitable moisture control, and affecting taste

Inactive Publication Date: 2016-06-22
杭州唯新食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the production cycle is long, the process is difficult, the slices are required to be thin and flat, time-consuming and labor-intensive, the yield rate is low, and the degree of mechanization is low. Large-scale, assembly line production is not suitable for the d...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Dried tangerine peel meat, in terms of weight ratio, each component and content are 60 parts of lean pork, 2 parts of orange peel powder, 3 parts of white sugar, 2 parts of soy sauce, 5 parts of vegetable oil, and 1 part of soybean protein isolate. Use minced pork for lean pork.

[0028] The method for preparing tangerine peel dried meat, comprises the following steps,

[0029] A. take raw material by weight parts of claim 1 respectively;

[0030] B. Make pork lean meat into minced meat, put the prepared minced meat into the beating bucket, add orange peel powder, white sugar, soy sauce, vegetable oil, soybean protein isolate, control the temperature below 10°C and stir evenly to make minced meat stuffing; The minced meat stuffing is placed in a pre-cooling room at 0.5°C to make it fully tasty;

[0031] C. get the minced meat stuffing and spread it into slices in the mould, take off the mold, and finalize the shape; bake the minced meat stuffing after shaping, and whe...

Embodiment 2

[0037] Dried tangerine peel meat, in terms of weight ratio, each component and content are 60 parts of lean pork, 2 parts of orange peel powder, 3 parts of white sugar, 2 parts of soy sauce, 5 parts of vegetable oil, and 1 part of soybean protein isolate. Use minced pork for lean pork. 2 parts of water-retaining agent and 0.1 part of preservative were also added; the water-retaining agent was sodium lactate and sodium tripolyphosphate; the preservatives were sodium diacetate and sodium D-isoascorbate. Also includes 4 servings of other seasonings.

[0038] The method for preparing tangerine peel dried meat, comprises the following steps,

[0039] A. take raw material by weight parts of claim 1 respectively;

[0040] B. Make pork lean meat into minced meat, put the prepared minced meat into the beating bucket, add orange peel powder, white sugar, soy sauce, vegetable oil, soybean protein isolate, control the temperature below 10°C and stir evenly to make minced meat stuffing; ...

Embodiment 3

[0048] Dried tangerine peel meat, in terms of weight ratio, each component and content are 65 parts of lean pork, 3 parts of orange peel powder, 5 parts of white sugar, 3 parts of soy sauce, 6 parts of vegetable oil, and 1.5 parts of soybean protein isolate. Use minced pork for lean pork. 3 parts of water-retaining agent and 0.15 part of preservative were also added; the water-retaining agent was sodium lactate and sodium tripolyphosphate; the preservatives were sodium diacetate and sodium D-isoascorbate.

[0049] Also includes 10 servings of other seasonings.

[0050] The method for preparing tangerine peel dried meat, comprises the following steps,

[0051] A. take raw material by weight parts of claim 1 respectively;

[0052]B. Make pork lean meat into minced meat, put the prepared minced meat into the beating bucket, add orange peel powder, white sugar, soy sauce, vegetable oil, soybean protein isolate, control the temperature below 10°C and stir evenly to make minced me...

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PUM

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Abstract

The invention relates to the technical field of food processing and discloses tangerine peel flavored dried meat slices. The tangerine peel flavored dried meat slices are characterized by being prepared from the following components in parts by weight: 60-80 parts of fat meat, 2-4 parts of tangerine peel powder, 3-8 parts of white granulated sugar, 2-4 parts of soybean sauce, 5-8 parts of vegetable oil, 1-2 parts of soybean protein isolate, 2-4 parts of a water-retaining agent and 0.1-0.2 part of a preservative. The invention further discloses a method for preparing the tangerine peel flavored dried meat slices. The invention discloses the tangerine peel flavored dried meat slices and the preparation method thereof. The fat meat is used as the raw material and is prepared into minced meat; and the tangerine peel powder is specially added into the auxiliary materials, and is sufficiently fused with the meat through blending, pickling, molding, drying and baking, so that the dried meat slices with the unique tangerine peel flavor are produced. The tangerine peel flavored dried meat slices prepared by the invention have a beautiful appearance, bright brownish red color and luster and a unique flavor; the rich meat flavor is mixed with the fragrance of the tangerine peels; and the tangerine peel flavored dried meat slices are salty and slightly sweet, and have a fine and smooth taste, abundant nutrients and an endless aftertaste. The tangerine peel flavored dried meat slices have the chewing feeling of traditional dried meat slices and the softness of dried minced meat, are convenient to carry and eat and are greatly favored by people.

Description

technical field [0001] The invention relates to the technical field of food processing, relates to dried tangerine peel jerky, in particular to a preparation method of dried tangerine peel jerky. Background technique [0002] Dried pork is a cured, roasted sliced ​​meat product of pork. The traditional pork jerky is carefully selected and the production process is complicated and strict. As a traditional Chinese-style meat product, jerky has the characteristics of delicious taste, sweet and slightly salty, rich aroma, no need to cook and less nitrate residue, convenient to eat, easy to carry and easy to store. And can be industrialized production, but still there are many problems in the production process of pork jerky. [0003] 1. Traditional pork jerky uses lean pork as raw material, especially high-quality pork jerky only uses lean pork hind legs (a pig of about 100 kg can take out about 15 kg of lean hind legs). Therefore, traditional dried pork Raw material is singl...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/60A23L13/70A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/32
Inventor 骆生海吴红胡强盛鋆根徐欢
Owner 杭州唯新食品有限公司
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