Method for preparing dried pork

A production method and technology of pork jerky, which is applied in the field of jerky processing, can solve the problems of dryness and hardness of pork jerky, and achieve the effects of soaking and marinating evenly, increasing flavor, and reducing the number of bacteria

Inactive Publication Date: 2017-05-31
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] The Chinese patent application "spicy cured pork jerky and its processing method" with application publication number CN104366519A discloses a spicy cured pork jerky an

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  • Method for preparing dried pork

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Embodiment 1

[0041] The preparation method of the pork jerky of the present embodiment comprises the following steps:

[0042] (1) Material selection: select healthy pork legs, remove bones and fat, select lean meat, wash and cut the lean meat for later use;

[0043] (2) Soaking: in parts by weight, 50 parts of meat slices obtained in step (1) are dropped into an autoclave together with 90 parts of white wine with a degree of 35 degrees and 20 parts of garlic juice, and the autoclave is vacuumized for 8 minutes. Soak for 20 minutes under the conditions of 75°C, 2MPa pressure, and 200rpm stirring speed. After soaking, pick up the meat slices in the autoclave with a colander and drain the water for later use;

[0044] (3) Marinating: Mix the soaked and drained meat slices in step (2) with the marinating material according to the mass ratio of 65:1, seal it with plastic wrap and put it in the refrigerator, marinate for 5 hours, and marinate Finished, the gained marinated meat piece is for su...

Embodiment 2

[0050] The preparation method of the pork jerky of the present embodiment comprises the following steps:

[0051] (1) Material selection: select healthy pork legs, remove bones and fat, select lean meat, wash and cut the lean meat for later use;

[0052] (2) Soaking: in parts by weight, 38 parts of meat slices obtained in step (1) are dropped into an autoclave together with 125 parts of white wine with a degree of 8 degrees and 15 parts of garlic juice, and the autoclave is vacuumized for 15 minutes. Soak for 40min at 50°C, pressure at 4MPa, and stirring speed at 350rpm. After soaking, pick up the meat slices in the autoclave with a colander and drain the water for later use;

[0053] (3) Marinating: Mix the soaked and drained meat slices in step (2) with the marinating material according to the mass ratio of 85:1, seal them with plastic wrap and put them in the refrigerator, marinate for 8 hours, and marinate Finished, the gained marinated meat piece is for subsequent use; ...

Embodiment 3

[0059] The preparation method of the pork jerky of the present embodiment comprises the following steps:

[0060] (1) Material selection: select healthy pork legs, remove bones and fat, select lean meat, wash and cut the lean meat for later use;

[0061] (2) Soaking: in parts by weight, 45 parts of meat slices obtained in step (1) are dropped into an autoclave together with 111 parts of white wine and 17 parts of garlic juice with a degree of 24 degrees, and the autoclave is vacuumized for 11 minutes. Soak for 30min at 60°C, pressure at 3MPa, stirring speed at 300rpm, after soaking, pick up the meat slices in the autoclave with a colander and drain the water for later use;

[0062] (3) Marinating: Mix the soaked and drained meat slices in step (2) with the marinating material according to the mass ratio of 75:1, seal it with plastic wrap and put it in the refrigerator, marinate for 6 hours, and marinate Finished, the gained marinated meat piece is for subsequent use;

[0063...

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Abstract

The invention belongs to the technical field of dried meat processing, and particularly relates to a method for preparing dried pork. The method comprises the following steps: (1) selecting materials, namely selecting lean pork, and slicing; (2) soaking, namely soaking the pork slices with distilled spirit and garlic juice in a vacuum autoclave, and heating, pressurizing and stirring the autoclave; (3) pickling, namely pickling with pickling spices including peanut oil, funnel, cinnamon, gendarussa, fructus alpiniae oxyphyllae, star anise, salt, zanthoxylum oil, soybean sauce, honey, cumin powder, chili powder, fermented soybeans, citric acid and cortex acanthopanacis; (4) stir-frying, namely quickly frying the pickled pork slices with strong fire; and (5) molding and packaging. The method for preparing dried pork is simple in steps; and the dried pork does not have urine odor, has rich fragrance, is soft and delicious, is dried but not hard, has good taste, is safe and healthy, and cannot cause internal fire after being taken, and enables the preservation period to be prolonged.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of jerky processing, in particular to a method for making jerky. [0003] 【Background technique】 [0004] Pork jerky is a meat convenience food loved by people of all ethnic groups in my country. Pork jerky processed and produced by traditional techniques has the advantages of unique flavor, rich nutrition, long storage period, and easy to carry when traveling at home. Pork jerky is also quite popular among consumers as a kind of dried meat products. With the improvement of people's living standards, these products can be seen everywhere in the market, especially as a high-end leisure food in the home and travel. However, due to the fact that the jerky produced by the traditional process is easy to be hardened and dehydrated during cooking and baking, the product is too dry, hard, inelastic, poor in taste, difficult to chew, and poor in color; almost all jerky is added in the production process. Th...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40
CPCA23V2002/00A23V2200/30
Inventor 黄玲玲
Owner GUANGXI UNIV
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