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Preparation technology of dried pork

A preparation process, technology of pork jerky, applied in the direction of food science, etc., can solve the problems of long processing cycle of bacon products, increase of production cost, etc., achieve the effect of maintaining the same flavor, saving production cost, and shortening the processing cycle

Inactive Publication Date: 2017-05-31
黄建勋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is because of the above reasons that the processing cycle of bacon products is longer, which greatly increases the production cost.

Method used

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  • Preparation technology of dried pork
  • Preparation technology of dried pork

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1) Cut the pork into thin slices, the length, width and thickness are 6cm×2cm×0.2cm;

[0018] 2) Cool the meat slices to -5°C, then melt at 10°C

[0019] 3) Add salt and sugar to the pork in step 2) to marinate, the amount of salt is 3% of the weight of the pork, and the amount of sugar is 1% of the weight of the pork; the curing temperature is 4°C, and the curing time is 3h;

[0020] 4) Bake the marinated meat slices at a temperature of 50° C. and a humidity of 55% for 24 hours to obtain a finished pork jerky.

Embodiment 2

[0022] 1) Cut the pork into thin slices, the length, width and thickness are 6cm×4cm×0.3cm;

[0023] 2) Cool the meat slices to -10°C, then melt at 15°C

[0024] 3) Add salt and sugar to the pork in step 2) to marinate, the amount of salt is 6% of the weight of the pork, and the amount of sugar is 2% of the weight of the pork; the curing temperature is 6°C, and the curing time is 5h;

[0025] 4) Bake the marinated meat slices at a temperature of 55° C. and a humidity of 60% for 36 hours to obtain a finished pork jerky.

Embodiment 3

[0027] 1) Cut the pork into thin slices, the length, width and thickness are 5cm×3cm×0.25cm;

[0028] 2) Cool the meat slices to -8°C, and then melt them at 12°C

[0029] 3) Add salt and sugar to the pork in step 2) to marinate, the amount of salt is 5% of the weight of the pork, and the amount of sugar is 1.5% of the weight of the pork; the curing temperature is 5°C, and the curing time is 4h;

[0030] 4) Bake the marinated meat slices at a temperature of 52° C. and a humidity of 58% for 30 hours to obtain a finished pork jerky.

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PUM

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Abstract

The invention discloses a preparation technology of dried pork. The technology comprises the following steps of (1) slicing the pork; (2) cooling pork slices to -5 DEG C to -10 DEG C and then thawing at 10-15 DEG C; (3) pickling the pork slices in the step (2); and (4) baking the pickled pork slices under the conditions that the temperature is 50-55 DEG C and the humidity is 55-60% for 24-36h to obtain a finished product of the dried pork. Compared with the prior art, the flavor can be kept unchanged, the processing cycle can also be greatly shortened and the production cost is greatly reduced.

Description

technical field [0001] The invention relates to a processing method of meat food, in particular to a preparation process of pork jerky. Background technique [0002] Bacon jerky is a traditional meat product in my country. Generally, the pork is cut into thin slices, then salt and sugar are added to the pork slices for marinating, and the dried pork is dried in the sun for 20 days to obtain the cured pork slices. Due to the long cycle of traditional processing technology, it is gradually being replaced by industrial production technology, but the use of modern bacon production technology shortens the production cycle and weakens its rich flavor. Flavor is one of the important factors affecting the quality of meat products. Therefore, people try to find suitable ways to accelerate the degradation to shorten the ripening process. Endogenous enzymes in meat products play a very important role in their ripening process, and they are involved in protein degradation and fat hydr...

Claims

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Application Information

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IPC IPC(8): A23L13/70
Inventor 黄建勋
Owner 黄建勋