Making method for dried Luchuan port slice

A production method, the technology of Luchuan pork, applied in the field of food processing, can solve the problems of wasting manpower, cumbersome process, and not being able to reflect that Luchuan pork is oily but not greasy, and achieve the effect of improving quality, increasing nutritional value, and improving the quality of dried meat

Inactive Publication Date: 2016-09-07
罗朝吉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, in the traditional production process of jerky, a lot of raw materials are used for marinating. In some processes, lean meat must first be minced into meat filling and mixed with marinating ingredients to taste, and then pressed into slices before baking. cumbersome, waste of manpower
However, if the existing jerky production process is used to produce and process Luchuan pork, the obtained jerky product has no obvious difference from other jerky products on the market, and it cannot reflect the oily but not greasy Luchuan pork pork, which is fragrant and delicious, delicious and fragrant. Immediately after the entrance, with excellent flavor quality and other characteristics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A preparation method of Luchuan pork jerky, comprising the following steps:

[0035] (1) Raw material selection: choose Luchuan pigs, especially free-range or free-range Luchuan pigs, which are best fed by farmers themselves and have the best meat quality. After slaughtering, lean meat is selected as raw meat;

[0036](2) Pretreatment: Remove impurities, blood stains, ribs, and diaphragm from the selected raw meat, then trim the lean meat and cut it into 1.0-1.5mm thick slices lengthwise, with a length of 10-15cm and a width of 5-5mm. 8cm; Slicing the whole piece of lean meat can be done manually or with a slicer. The thickness of the slices cut out by the slicer is uniform and the appearance is better, but sometimes the longitudinal sides of the whole piece of lean meat are not cut well. As a result, the two slices of meat on both sides are not lumped or the length is too short or the meat is minced. At this time, it is necessary to carry out the necessary selection to...

Embodiment 2

[0046] A preparation method of Luchuan pork jerky, comprising the following steps:

[0047] (1) Raw material selection: choose Luchuan pigs, especially free-range or free-ranging Luchuan pigs, which are best fed by farmers themselves and have the best meat quality. After slaughtering, select lean meat as raw meat and put it in a 10°C freezer overnight. Pre-cooling and deacidification, the time is generally not less than 10 hours;

[0048] (2) Pretreatment: Soak the lean meat in clean water to allow it to thaw naturally. During the thawing process, the water can be changed 1 or 2 times according to the actual situation; it can also be thawed with flowing tap water or clean water. After thawing, pretreatment is carried out to remove impurities, blood stains, ribs, and diaphragm, and then the raw meat is trimmed and cut into 1.0-1.5mm thick meat slices longitudinally. The meat slices are 10-15cm long and 5-8cm wide; slices can be Cut manually or with a slicer. The meat slices cu...

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Abstract

The invention provides a making method for a dried Luchuan port slice. The method comprises the steps of raw material selection, pre-processing, preparation of salting liquor, salting, spreading and screening, baking, roasting, packaging, inspection and the like. According to the making method for the dried Luchuan port slice, a variable temperature drying method is adopted for baking after salting, so that the peroxidation value of a product reaches a standard, and is low, nutritional components of Luchuan pork are completely preserved, the nutritional value of the product is increased, and the quality of the dried Luchuan port slice is improved; physiochemical detection index values are higher than the national standard and the industry standard, and the shelf life is longer; adopted salting materials interact in low-temperature salting, low-temperature baking and roasting processes, so that oil and fat are reduced, oily feel is eliminated, rancidification is inhibited, the acid value is reduced, the shelf life is prolonged, and the prepared dried Luchuan port slice is fragrant, crispy, sweet, delicious and long in aftertaste, and has special healthcare effects, lean pork is dark red, tender and slippery, and after dried Luchuan port slice is eaten, faint fragrance lingers in the mouth.

Description

【Technical field】 [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing Luchuan dried pork. 【Background technique】 [0002] Luchuan pig, named after it was originally produced in Luchuan County in the southeast of Guangxi, has a long history and excellent quality. It is one of the eight local excellent breeds in the country. Luchuan pigs are short, short, wide, fat and round. The back and waist are wide and concave, the abdomen is often mopping the floor, and the coat color is uniform black and white. It has the advantages of high fecundity, good motherhood, strong stress resistance, tender and delicious meat, compact body, and stable heredity. Luchuan pork has the characteristics of being oily but not greasy, fragrant and delicious, delicious and fragrant, fragrant in the mouth, and excellent in flavor and quality. [0003] Luchuan pigs are rich in various nutrients needed by the human body. From July ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10
CPCA23V2002/00A23V2200/30
Inventor 罗朝吉
Owner 罗朝吉
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